Preparation:
Wash the eggplant and wrap in aluminum foil. Place on a baking sheet or pan and bake in a 425 degree F oven 45 minutes, or until tender. Carefully open foil after 20 minutes baking time. Peel the eggplant and cool.
Chop the onion very fine; add the eggplant, tomatoes and the bread soaked with the vinegar. Chop fine, then blend in the oil, salt, pepper and sugar. Chill, serve with crackers, bread, toasts and vegetable dippers.
Add parsley, salt and pepper and blend to combine.
Pour into a bowl, cover, and refrigerate for at least two hours or overnight. Eggplant and Yogurt will tend to thicken with chilling.
Serve as a dip or spread with vegetables or pita bread pieces. Also makes an excellent sauce for grilled or roasted meats and/or vegetables.
(Refrigerate leftovers and bring to room temperature for serving.)
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