Sunday, September 5, 2010

Mediterranean eggplant spread

1 large eggplant
1 shallot, minced
1 T garbanzo olive oil (reserved from this)
1/2 t paprika
2 t lemon juice
couple T each chopped fresh mint, cilantro, and dill
1/2 c plain nonfat Greek yogurt
salt and pepper

Roast the eggplant at 400F on a foil-covered baking sheet until very squishy. Let cool, peel off the skin, and chop/smush the insides a little bit. In a smallish frying pan, saute the shallot and paprika in the oil for a few minutes. Add the eggplant and cook on low for several minutes, stirring and smushing any clumps with a wooden spoon, until the mixture is smooth and not liquidy. Transfer to a mixing bowl and add the rest of the ingredients, adjusting the balance to taste. Stick in the fridge for a few minutes to set, and serve on fresh bagels with heirloom tomato and cucumber slices.

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