Yes, it's another eggplant dip. This one is flavored with yogurt and allspice; it is mellow and a little bit tangy.
Eggplant-Yogurt Dip
6 oz. plain nonfat Greek yogurt
2 large pinches allspice
1 large pinch cocoa powder
1 tbsp olive oil
salt, pepper
1 small (or 1/2) clove garlic
This much eggplant:
Preheat the oven to 450 degrees. Cut the eggplants into small chunks; toss with the oil, sprinkle with salt and pepper, and roast about 20-25 minutes, until very soft and fairly brown. Let cool. If you dislike eggplant skins, remove them at this time (but they are pretty, and in my mind, delicious).
In a food processor, combine eggplant, yogurt, garlic, allspice, and cocoa. Whirl once or twice. Pick out any large chunks of garlic you see. Continue to blend until mostly smooth.
Serve with pita, chips, or vegetables, or as a spread on toast.
No comments:
Post a Comment