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LOCATION: Recipes >> Dips >> Eggplant Dip 08

Print this Recipe    Eggplant Dip 08

Low-Fat Roasted Eggplant Spread

1 pound eggplant (see note)
1 large clove garlic, thinly sliced
1 bay leaf
2 sprigs fresh oregano
1/4 cup nonfat plain yogurt
2 teaspoons 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 1/2 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 1/4 cups.

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