Ingredients
3 large eggplants
2 Tablespoons mince garlic
Juice of one large lemon
1 large tomato, chopped
2 cups lowfat plain yogurt
Salt and pepper to taste
2 Tablespoons extra-virgin olive oil ( I prefer Clio, from Turkey)
Preparation
Prick eggplant with a fork. In a shallow baking pan roast eggplant in middle of oven until very tender about 45 minutes. Let cool.
Scrape flesh from eggplant and chop into small pieces. In serving bowl, mash eggplant with lemon juice and garlic Stir in tomato and yogurt. Salt and pepper to taste. Smooth to sides of the dish and drizzle with olive oil.
