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Categories:Viewed: 72 - Published at: 6 years ago
Ingredients
- 1 eggplant
- 1 small onion
- 1/2 medium green pepper, minced
- 1 clove garlic, minced
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 c. plain yogurt
Method
- Place whole eggplant on microproof baking rack.
- Pierce skin in several places.
- Cook on High (maximum power) 6 to 7 minutes or until soft.
- Set aside to cool.
- Combine onion, green pepper, garlic and lemon juice in small microproof bowl.
- Cook on High (maximum power) 1 1/2 to 2 minutes or until vegetables are limp. Cut eggplant in half; scoop pulp into small mixing bowl.
- Add all ingredients except yogurt.
- Beat until well blended.
- Stir in yogurt, cover and chill thoroughly.
- Makes 2 cups.
