As taken from the Southern Farmers Market Cookbook, by Holly Herrick.
This is a delicious, nutritious low-calorie dish that makes use of eggplant’s natural tendency to soak up just about anything as readily as a six-year-old soaks up knowledge and bad words. In this case, the eggplant is exposed to heaping doses of sweet roasted garlic, yogurt, fruity olive oil and lemon.
- 3 – 6 small eggplants or 1-2 large
- 1 head of garlic
- juice of 1 lemon
- 3 Tablespoons parsley
- 1/4 cup plain yogurt
- 1/4 cup extra virgin olive oil
- Dash of hot pepper flakes
- Freshly ground black pepper
Pre-heat oven to 425 degrees. Slice eggplants in half vertically and arrange, cut side down on a roasting pan. Trim the papery top of garlic, drizzle with a dash of olive oil and place in pan with eggplant. Wrap a layer of parchment paper over roasting pan followed by a layer of aluminium foil. Roast covered for 15 minutes, remove covering and continue to roast for another 10 minutes. Eggplant should be softened and collapsed upon itself and the garlic tender to the touch. Set pan aside to cool for about 15 minutes.
Scoop eggplant from their skins with a spoon and place the flesh into a food processor. Squeeze the garlic cloves free from the skins of the entire head and add directly to the food processor bowl, discarding papery skins. Add lemon juice, parsley, and yogurt and pulse until smooth, about ten times. While the machine is running, gradually incorporate the olive oil in a steady, thin stream. Add hot pepper flakes, and pepper, pulse to incorporate.
Refrigerate mixture overnight. Serve with pita bread wedges and colourful tortilla chips.