Makes 24 servings, 2 tablespoons per serving
- 2 large eggplants
- 6 medium or 3 large garlic cloves
- 16 ounces plain Greek yogurt
- tablespoon olive oil
- teaspoon ground black pepper
- 1 ounce lemon juice
Pre-heat the oven to 450 degrees.
Wash and dry 2 large eggplants. Peel and slice 6 garlic cloves. Each slice should be 1/4 ” thick. With a sharp knife, cut an opening in the skin of the eggplant. Push a slice of the garlic into the eggplant. Repeat until all of the cloves have been “pushed” into both eggplants; spread the garlic evenly amongst the eggplants.
Rub the olive oil on the eggplants. Wrap the eggplants in tinfoil and place on a cookie sheet. Roast in the middle of the oven for 80 minutes. The eggplants are cooked when they are soft to the touch. Let cool. Once you are able to handle the eggplants, remove the skin and empty the pulp into a food processor. Add the yogurt and process for 30 seconds until the yogurt is incorporated into the eggplant. About 45 seconds. Add the pepper and lemon juice and stir.
May be stored in the refrigerator for up to 2 weeks.
Note: Use this on sandwiches in place of mayonnaise, as a dip for vegetables, as part of a salad or as a sauce for grilled chicken or meat.
Nutritional information per serving: 25 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g protein.