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Preptime: 20 min.Cooktime: 20 min.
Carbs: 11g
Fat: 5g
Fiber: 3g
Protein: 2g
Satfat: 0g
Sodium: 49mg
3 to 4 large eggplants
3 tablespoons lemon juice
4 tablespoons olive oil
3 cloves garlic, finely minced
1 cup drained yogurt
3 tablespoons chopped, fresh dill, mint or cilantro
2 jalapeño peppers, minced finely
1/3 cup toasted walnuts, chopped
3 tablespoons chopped Italian parsley
salt and freshly ground black pepper
a bit more lemon juice to taste, if needed
Directions:
1. Broil the eggplants or grill on a griddle, turning frequently, until charred all over and very soft, about 15-20 minutes. Place in colander or perforated drainer tray. Let stand until cool enough to handle.
2. Carefully remove skin, discard seeds, and put the eggplant pulp in a strainer to release more bitter juices.
3. Coarsely puree or finely chop the eggplant. Toss with lemon juice to keep it from turning dark.
4. Warm the oil over low heat in a small saute pan. Add the garlic and cook a minute or two. Add the eggplant pulp, stir in the yogurt, herbs and jalapenos and then season with salt and pepper. Place in a serving bowl or platter. Sprinkle with chopped walnuts and parsley. Serve at room temperature with warm pita bread.
Note: To drain yogurt, place in a cheesecloth-lined sieve and let drain for 3 to 4 hours in the refrigerator.
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