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Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- 1 large or 2 medium-small eggplants (about 1 1/2 pounds)
- 1 tablespoon light olive oil
- 2 to 3 garlic cloves, minced
- 1 cup low-fat plain yogurt or soy yogurt
- 1/4 to 1/2 cup minced fresh parsley
- Salt and freshly ground pepper to taste
Method
- Preheat the oven to 475F.
- Arrange the whole eggplant or eggplants on a foil-lined baking sheet.
- Bake until completely collapsed, 40 to 50 minutes.
- Remove and let cool.
- When cool enough to handle, remove the stems and slip off the peels.
- Chop the pulp into small bite-size chunks.
- Heat the oil in a skillet.
- Add the garlic and saute over low heat until golden, about 2 minutes.
- Combine the chopped eggplant with the garlic, yogurt, and parsley in a serving container.
- Season with salt and pepper, and stir together.
- Serve at room temperature.
- Calories: 67
- Total Fat: 3g
- Protein: 3g
- Carbohydrate: 9g
- Cholesterol: 2mg
- Sodium: 31mg
