Yogurt herb eggplant spread
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Yogurt herb eggplant spread
  Yogurt    Eggplant    Appetizers    Dips    Herbs    Spreads  
Last updated 6/12/2012 12:51:24 AM. Recipe ID 12988. Report a problem with this recipe.
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      Title: Yogurt herb eggplant spread
 Categories: Appetizers, Dips
      Yield: 6 servings
    1/2 c  Plain yogurt
      1    Garlic clove; minced
      1 ts Finely chopped oregano; -OR-
    1/4 ts -Dried oregano
    1/2 ts Chopped thyme leaves; -=OR=-
      1 pn -Dried Thyme
           Freshly ground pepper

MMMMM------------------------THE EGGPLANT-----------------------------
    1/2 lb Japanese eggplants; -=OR=-
      1 md -Firm shiny eggplant
      1 lg Garlic clove; thinly sliced
      1    Bay leaf
           Thyme branches, if available
      1 tb Extra-virgin olive oil
           - or more to taste
           Lemon juice
           -=OR=- Red Wine Vinegar
           Coarsely ground pepper
           Fresh herbs for garnish
  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.
  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.
  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.
  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. Serve the spread at
  room temperature with crackers, pita bread or bread toasted and
  brushed with olive oil.

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Recipe ID 12988 (Apr 03, 2005)

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