Preparation / Directions:
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 don't bother. Makes
about 2 cups, maybe a little more.
Toss with your pasta or use as a fantastic di
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