Broil the eggplants or grill on griddle, turning frequently, until charred all over and very soft, about 15-20 minutes. Place in drainer tray. Let stand until cool enough to handle. Carefully remove skin and put the eggplant pulp in a strainer. Coarsely puree or chop the eggplant. Warm the oil over low heat in a small saute pan. Add the garlic and cook a minute or two. Add to the eggplant pulp; stir in the yogurt, herbs, and jalapenos and then season with salt and pepper. Sprinkle with chopped walnuts and parsley. Walnuts can be folded into the puree instead of used as a garnish. Adjust seasoning with lemon juice if yogurt isnt tart enough. Serve with warm pita bread. Recipes from Joyce Goldstein, author of The Mediterranean Kitchen (William Morrow and Company, Incup ) and Back to Square One: Old-World Food in a New-World Kitchen (William Morrow and Company, Incup), copyright 1993 by Joyce Goldstein. Recipe by: Good Morning America
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|Serving Size: 1 Serving (1445g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 134 (21%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 9.8mg||3 %|
|Sodium 321.2mg||11 %|
|Potassium 3124.5mg||82 %|
|Total Carbohydrate 117.2g||34 %|
|Dietary Fiber 37.7g||151 %|
|Sugars, other 79.5g|
|Protein 22.2g||32 %|
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Calories per serving: 626
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