Title: Dilled Yogurt Eggplant Spread
Categories: Spread Vegetable Lowcal
Yield: 1 Servings
| WALDINE VAN GEFFEN VGHC42A------------------------- Rosalie Harrington |
| 1 | lg | Eggplant; peel, slice |
| 1 | tb | Olive oil |
| 4 | cl | Garlic; roasted |
| 1 | c | Non-fat yogurt |
| 2 | tb | Lemon juice |
| 1 | tb | Dill |
| 3 | tb | Parsley; minced |
| 1/4 | c | Walnuts; chopped |
| | | Salt and pepper |
Paint eggplant with olive oil and grill. Put in processor. Add garlic,
yogurt, lemon juice, dill, parsley, nuts, salt and pepper. Process until
pureed. Serve in hollowed out head of cabbage or on a dish. Can dilute with
chicken broth to make a soup. Source: Lightly Ethnic.