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Name: Eggplant and Garlic Slather
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Balsamic vinegar; 1 Head garlic (I use 1.5-2; salt and pepper to taste; 1 Eggplant, about 1 1/5 pounds; 1/4 c Chopped basil or parsley; 2 tb Nonfat yogurt (up to 3)

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INGREDIENTS

2 tb Balsamic vinegar
1 Head garlic (I use 1.5-2
salt and pepper ; to taste
1 Eggplant, about 1 1/5 pounds
1/4 c Chopped basil or parsley
2 tb Nonfat yogurt (up to 3)

Servings

INSTRUCTIONS

Here is another pasta sauce for Mara. It was actually billed as something called a "slather" in Vegetarian Times, but after devouring it once as a vegetable dip, we decided to try it as a pasta sauce. WHAT A WINNER! Even if you dont think you like eggplant, try this--the combination of flavors will make your head spin. (modified from Veg Times, 9/96) (Note-the balsamic vinegar is a substitution for 2 Tbsp olive oil, and lends a wonderful little bite to the sauce. The recipe also called for the juice of 1 lemon plus zest. The first time I made it, I had no lemons. I used the suggested amount the second time, and it was so lemony, I could barely eat it. I no longer put any lemon juice in it at all--experiment to see what you like.) Preheat oven to 350 degrees. Cut slits in eggplant(s). Place in a shallow roasting pan or on a cookie sheet. You can put your garlic on the same pan after cutting the tops off and wrapping it in tin foil. I always use my trusty clay garlic roaster, usually crammed full. Bake garlic and eggplant until eggplant wrinkles and starts to collapse; about 1 to 1.25 hours. Remove from oven. Allow to cool enough to be able to touch. Slice open eggplant and scrape pulp into bowl of food processor. Squeeze garlic pulp into processor bowl too. Add the vinegar, lemon juice if you like, basil or parsley, yogurt, salt and pepper. Process until mix is fairly smooth, but still a little chunky. Alternatively, chop eggplant pulp with a knife and mix with other ingredients. You can refrigerate a few hours to allow flavors to blend, but when making pasta sauce, I dont bother. Makes about 2 cups, maybe a little more. Toss with your pasta or use as a fantastic dip. Posted to fatfree digest V97 #011 by emily@pbgi.com (Emily Swensen) on Feb 27, 1997.

NOTES

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Eggplant and Garlic Slather

2 tb Balsamic vinegar
1 Head garlic (I use 1.5-2
 salt and pepper to taste
1 Eggplant, about 1 1/5 pounds
1/4 c Chopped basil or parsley
2 tb Nonfat yogurt (up to 3)

Here is another pasta sauce for Mara. It was actually billed as something  called a "slather" in Vegetarian Times, but after devouring it once as a  vegetable dip, we decided to try it as a pasta sauce. WHAT A WINNER! Even  if you dont think you like eggplant, try this--the combination of flavors  will make your head spin. (modified from Veg Times, 9/96)    (Note-the balsamic vinegar is a substitution for 2 Tbsp olive oil, and  lends a wonderful little bite to the sauce. The recipe also called for the  juice of 1 lemon plus zest. The first time I made it, I had no lemons. I  used the suggested amount the second time, and it was so lemony, I could  barely eat it. I no longer put any lemon juice in it at all--experiment to  see what you like.)    Preheat oven to 350 degrees. Cut slits in eggplant(s). Place in a shallow  roasting pan or on a cookie sheet. You can put your garlic on the same pan  after cutting the tops off and wrapping it in tin foil. I always use my  trusty clay garlic roaster, usually crammed full.    Bake garlic and eggplant until eggplant wrinkles and starts to collapse;  about 1 to 1.25 hours. Remove from oven. Allow to cool enough to be able to  touch.    Slice open eggplant and scrape pulp into bowl of food processor. Squeeze  garlic pulp into processor bowl too. Add the vinegar, lemon juice if you  like, basil or parsley, yogurt, salt and pepper. Process until mix is  fairly smooth, but still a little chunky. Alternatively, chop eggplant pulp  with a knife and mix with other ingredients. You can refrigerate a few  hours to allow flavors to blend, but when making pasta sauce, I dont  bother. Makes about 2 cups, maybe a little more.    Toss with your pasta or use as a fantastic dip.    Posted to fatfree digest V97 #011 by emily@pbgi.com (Emily Swensen) on Feb  27, 1997.

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Nutrition

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Serving Size: 1 Serving (16g)
Recipe Makes: 1 Servings

Calories: 14
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 158.7mg		5 %
Potassium 18mg		0 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.7g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14

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