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Eggplant and Garlic Slather

List of Ingredients

1 Eggplant, about 1 1/5 pounds or 5-7 small Japanese
Eggplants
1-1 1/2 HEADS Garlic
2 T Balsamic Vinegar
1/4 cup chopped Basil or Parsley
2-3 T nonfat Yogurt
Salt and Pepper to taste



Recipe

Preheat oven to 350*. Cut slits in eggplant(s). Place in a shallow roasting pan or on a cookie sheet. You can put garlic on the same pan after cutting the tops off and wrapping it in tin foil. Bake garlic and eggplant until eggplant wrinkles and starts to collapse; about 1 to 1 1/4 hours. Remove from oven. Allow to cool enough to be able to touch.
Slice open eggplant and scrape pulp into bowl of food processor. Squeeze garlic pulp into processor bowl too. Add the vinegar, lemon juice if you like, basil or parsley, yogurt, salt and pepper. Process until mix is
fairly smooth, but still a little chunky. Alternatively, chop eggplant pulp with a knife and mix with other ingredients. You can refrigerate a few hours to allow flavors to blend.
Makes about 2+ cups.
Toss with your favorite pasta OR use as a dip.