Eggplant and Garlic Slather
| Yield: | 1 Servings |
| Categories: |
| 1 | Eggplant, about 1 1/5 pounds (all fall we used 5-7 small japanese eggplants from the garden--more work, but delectable flavor) | |
| 1 | Head garlic (I use 1.5-2 heads) | |
| 2 | tb | Balsamic vinegar |
| 1/4 | c | Chopped basil or parsley (I've never tried the parsley) |
| 2 | tb | Nonfat yogurt (up to 3) |
| Salt and pepper to taste |
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