Roasted Eggplant Spread Recipe
Oh! Italian. This roasted eggplant spread is a perfect Italain recipe to compliment with your bread. Roasting gives a burnt flavor to raosted eggplant spread and this irresistible flavor would surely make your tastebuds say WOW!
Ingredients
| Eggplant | 1 pound | |
| 1 large clove garlic, thinly sliced | ||
| Bay Leaf | 1 | |
| Oregano sprig | 2 | |
| 1/4 cup nonfat pla in yogurt | ||
| Lemon juice | 2 Teaspoon | |
| Marjoram | 1 Teaspoon, chopped | |
| Parsley | 1 Teaspoon, chopped | |
| Black pepper salt | 1 To taste | |
Directions
Cut slits in the eggplant and stick the garlic slices into the slits.
Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350° until the eggplant is completely soft all over, 1 to 1 1/2 hours.
Turn the eggplant over after 45 minutes.
Open the package and let it sit for 5 minutes.
Discard the bay leaf, oregano and any liquid.
When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel blade; discard the skin.
Add the yogurt, lemon juice, marjoram and parsley.
Process until smooth.
Add salt and pepper to taste.
Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350° until the eggplant is completely soft all over, 1 to 1 1/2 hours.
Turn the eggplant over after 45 minutes.
Open the package and let it sit for 5 minutes.
Discard the bay leaf, oregano and any liquid.
When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel blade; discard the skin.
Add the yogurt, lemon juice, marjoram and parsley.
Process until smooth.
Add salt and pepper to taste.
Chef
