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| Roasted Eggplant Puree
2 small or 1 large (2 lbs) eggplant
1 tablespoon of extra virgin olive oil
3 tablespoons of lemon juice
11/2 cup of nonfat plain yogurt
freshly ground pepper
1 tablespoon of fresh dill or basil
Broil the eggplant 4 inches from flame, turning continuously until it's completely charred on the outside. This may be done on the grill, as well. When eggplant is cool, peel away the skin and squeeze the bitter juices out. Slice in half and scrape away seeds. Chop and puree in blender or food processor with remaining ingredients. This may be served with raw vegetables, crackers or as an accompaniment to lamb. Keep refrigerated for 4 to 4 days |
Dips & Sauces Cookbooks
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