A whole, unpeeled eggplant can be baked in the oven and then mashed with garlic and fresh mint to create this delightful spread. Serve with whole wheat or sesame crackers.
Yield:
Serves 8 to 10Ingredients
2 medium eggplants, unpeeled
2 garlic cloves, pressed
1/4 cup unflavored yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 teaspoon salt
Freshly ground black pepper
Instructions
1. Preheat the oven to 400°. Place the eggplants in a shallow roasting pan and bake for 30 to 40 minutes or until tender when pierced. Transfer to a platter to cool.
2. When cool enough to handle, cut the eggplants in half and scoop out the flesh. Mash with a fork and blend in the garlic. Stir in the yogurt, lemon juice, mint, salt, and pepper. Transfer to a serving bowl and refrigerate. Serve lightly chilled or at room temperature.
