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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 1 eggplant
- 1 lemon, squeezed
- 2 cloves garlic ,minced
- 1 tomato
- parsley
- 1/4 c. corn oil
- 8 oz. plain yogurt
- salt
- few black olives
Method
- With toothpick, prick eggplant in several places.
- Place on rack in 400° oven.
- Cook for 1 1/2 hours, turning once.
- Pour corn oil in small porcelain bowl or platter.
- When eggplant is cooked, peel while hot; mash finely in small sections on wooden board. Immerse eggplant in oil; add lemon juice to mashed eggplant to prevent darkening.
- Add yogurt, garlic and salt; mix well.
- Smooth top and garnish with sliced tomato, olives and parsley.
- Yields 5 servings.
