Monday, May 24, 2010
I'm slowly convincing my eggplant hating family that there are other uses for eggplant than tossing it in the dustbin.
You Will Need:
2 small, or 1 large eggplant
3 large cloves garlic, finely minced
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper
2-3 tablespoons thick plain yoghurt (I drained mine through cheesecloth to get rid of the excess liquid)
In a 400 degree F. over roast the eggplants after pricking them all over with a fork. This should take about 40 minutes, but possibly more-it should pretty much collapse into a shriveled blob. Like my ass. You probably haven't seen my ass, but you get the idea.
Cut the eggplants open, scrape out the pulp with a spoon and transfer to a bowl. Cool slightly. Add other ingredients except youghurt and mash well. Transfer to a blender and process until smooth. Stir in youghurt. Adjust salt and pepper and chill before serving Top with sliced black olives if you like.