Recipe - Roasted Eggplant Spread

1 pound Eggplant; (see note)
1 lg Clove garlic; thinly cut or sliced up
1 Bay leaf
2 Sprigs fresh oregano
One fourth cup Nonfat plain yogurt
2 teaspoon Lemon juice
1 teaspoon Chopped fresh marjoram
1 teaspoon Chopped fresh parsley
Salt
Black pepper

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 degrees until the eggplant is completely soft all over, 1 to 1
One half hours. Turn the eggplant over after 45 minutes. Open the package and
let it set 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.

Makes 1 One fourth cups; serving size 1 tablespoon.

CHEF'S NOTE: Try using the long, slender Japanese eggplants in this recipe.
They are sweeter than the large round Western types.

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 22, 1998