Yogurt-Herb-Eggplant Spread
| Yield: | 6 Servings |
| Categories: | Appetizers, Dips |
| 1/2 | c | Plain yogurt |
| 1 | Garlic clove; minced | |
| 1 | ts | Finely chopped oregano; -OR- |
| 1/4 | ts | -Dried oregano |
| 1/2 | ts | Chopped thyme leaves; -=OR=- |
| 1 | pn | -Dried Thyme |
| Freshly ground pepper | ||
| THE EGGPLANT | ||
| 1/2 | lb | Japanese eggplants; -=OR=- |
| 1 | md | -Firm shiny eggplant |
| 1 | lg | Garlic clove; thinly sliced |
| 1 | Bay leaf | |
| Thyme branches, if available | ||
| 1 | tb | Extra-virgin olive oil or more to taste |
| Lemon juice =OR=- Red Wine Vinegar | ||
| Salt | ||
| Coarsely ground pepper | ||
| Fresh herbs for garnish |
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