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Eggplant and Garlic


1 large eggplant, about 1 1/5 pounds
2 heads garlic
2 tablespoons balsamic vinegar
1/4 cup chopped basil or parsley, optional
2 to 3 tablespoons nonfat yogurt
salt and pepper to taste


Preheat oven to 350 degrees.

Cut slits in eggplant. Place in a shallow roasting pan or on a cookie sheet. You can put your garlic on the same pan after cutting the tops off and wrapping it in tin foil. I always use my trusty clay garlic roaster, usually crammed full.

Bake garlic and eggplant until eggplant wrinkles and starts to collapse; about 1 to 1.25 hours. Remove from oven. Allow to cool enough to be able to touch. Slice open eggplant and scrape pulp into bowl of food processor. Squeeze garlic pulp into processor bowl too. Add the vinegar, lemon juice if you like, basil or parsley, yogurt, salt and pepper. Process until mix is fairly smooth, but still a little chunky.

Alternatively, chop eggplant pulp with a knife and mix with other ingredients. You can refrigerate a few hours to allow flavors to blend, but when making pasta sauce. Makes about 2 cups, maybe a little more. Toss with your pasta or use as a fantastic dip.

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