directions
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1
Cut the eggplant in half lengthwise
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2
With a sharp knife, make small cuts in the cut surface of the eggplant and insert the garlic slices
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3
Rotate the eggplant in the Flat Standard Basket for 40 minutes or until thoroughly soft and wrinkled all over. Scrape the meat of the eggplant and the garlic out of the skin and puree in the food processor or with a food mill
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4
Stir in the lemon zest and juice, olive oil, parsley and yogurt
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5
Season to taste with salt and pepper
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6
Cover and refrigerate at least 1 hour to cool. To serve, lay a lettuce leaf on each plate
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7
Top with half of the eggplant in a mound
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8
Lay 2 tomato wedges at the side of the eggplant puree.
ROASTED EGGPLANT AND GARLIC PUREE SALAD
ingredients
- 1 eggplant (about 1-1/2 pounds)
- 2 large cloves garlic, thinly sliced
- Crated zest and juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon minced parsley
- 1 tablespoon thick non-fat yogurt
- Salt and pepper to taste
- 2 large lettuce leaves
- 1 tomato, cut into 4 wedges