Roasted Eggplant Spread
|Garlic||1 Clove (5 gm), thinly sliced (Large Clove)|
|Oregano sprig||2 (Fresh Ones)|
|Nonfat plain yogurt||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Chopped marjoram||1 Teaspoon (Fresh Ones)|
|Chopped fresh parsley||1 Teaspoon|
|Black pepper||To Taste|
Cut slits in the eggplant and stick the garlic slices into the slits.
Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350° until the eggplant is completely soft all over, 1 to 1 1/2 hours.
Turn the eggplant over after 45 minutes.
Open the package and let it sit for 5 minutes.
Discard the bay leaf, oregano and any liquid.
When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel blade; discard the skin.
Add the yogurt, lemon juice, marjoram and parsley.
Process until smooth.
Add salt and pepper to taste.