Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Eggplant Cream


1 eggplant (1 to 2 pounds)
1 tablespoon lemon juice,
2 teaspoons olive oil
1/2 small clove garlic, pressed
salt and pepper, to taste
1 to 2 tablespoons unflavored yogurt
parsley and olive oil


Place whole, unpeeled, eggplant on grill 3 to 6 inches over low-glowing coals in the barbecue, or place in a Dutch oven over medium-low heat, or put on a pan into a 400A,A F oven. Cook or bake, turning often, until evenly charred and soft all over, about 30 minutes. Cool; split skin, scoop the interior into a blender or food processor, and whirl until smooth.

To each cup pulp, add lemon juice, olive oil, garlic, salt and pepper. Whirl smooth.

Add in yogurt.

Drizzle with a little olive oil and/or sprinkle with chopped parsley.

Serve cold or at room temperature. Makes about 1 cup.

         ©2007-2017 All rights Reserved.