• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Plain yogurt

  2. 1 Garlic clove - minced

  3. 1 teaspoon 5ml Finely chopped oregano - -or-

  4. 1/4 teaspoon 1 1/3ml - dried oregano

  5. 1/2 teaspoon 2 1/2ml Chopped thyme leaves - -

  6. 1 - dried thyme

  7. Freshly ground pepper

  8. The Eggplant

  9. 1/2 lb 227g / 8oz Japanese eggplants - -

  10. 1 lb 454g / 16oz -firm shiny eggplant (medium)

  11. 1 lb 454g / 16oz Garlic clove - thinly sliced (large)

  12. 1 Bay leaf

  13. Thyme branches - if available

  14. 1 tablespoon 15ml Extra-virgin olive oil - or more to taste

  15. Lemon juice -

  16. or - red wine vinegar

  17. Salt

  18. Coarsely ground pepper

  19. Fresh herbs for garnish

Instructions Jump to Ingredients ↑

  1. PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit.

  2. Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 1/2 hours, depending on the size of the eggplant. If you're using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end.

  3. When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so. Discard any liquid. When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil.

  4. Process until smooth, but leave a little texture. Stir in the lemon juice or vinegar to taste and season with salt. Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano. If those herbs aren't available, use some chopped parsley or scallions.

  5. Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil.



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