|
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
——————————–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 Salt
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.
|