Dilled Yogurt Eggplant Spread

Description

Contributed by Rosalie Harrington

Ingredients

• 1 large eggplant, peel, slice
• 1 tbsp olive oil
• 4 cloves garlic, roasted
• 1 cup non-fat yogurt
• 2 tbsp lemon juice
• 1 tbsp dill
• 3 tbsp parsley, minced
• ¼ cup walnuts, chopped
• salt and pepper

Directions

1. Paint eggplant with olive oil and grill.
2. Put in processor.
3. Add garlic, yogurt, lemon juice, dill, parsley, nuts, salt and pepper.
4. Process until pureed.
5. Serve in hollowed out head of cabbage or on a dish.
6. Can dilute with chicken broth to make a soup.