Ingredients
2 eggplant
2 tablespoons chopped fresh mint
2 cloves garlic, crushed
1 teaspoon ground cumin
3/4 cup low-fat natural yogurt
1/4 cup lemon juice
freshly ground black pepper
1. Preheat oven to 425 F.
2. Place eggplant in a baking dish. Bake for 25 minutes or until skins are charred and eggplant
are very soft. Set aside until cool enough to handle, then remove skins.
3. Place eggplant flesh, mint, garlic, cumin, yogurt, lemon juice and black pepper to taste in a
food processor and process until smooth.
Serving suggestion: Serve with toasted flatbread or baked pita bread.
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