Recipe

Tangy Creamed Eggplant Sauce Recipe

	Jo_jo_ba / All my dishes 1 year, 3 months ago This is my personal favourite overtop roasted broccoli, it's also delicious over rice or hearty, chunky noodles. Not for the faint of heart when it comes to garlic flavour! Adapted from Vegetarian Times. Makes about 2 cups - 1/2 cup servings. Prep:20m Cook:50m Servings:4	Jo_jo_ba
	creamy tangy eggplanty garlicky garlicky sweet savoury peppery herby spicy tangy sauce roasted

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elgab89

Ingredients

1 1/4 lbs Japanese eggplants, halved

2 heads garlic (about 30 cloves)

2 tbsp balsamic vinegar

1/4 cup minced parsley

1/2 tsp salt

pinch cayenne pepper

1/4 tsp black pepper

2 tbsp fat-free plain yogurt

Directions

Preheat oven to 350F.

Slice the tops of the garlic bulbs off, and wrap in foil.

Place eggplants (cut side up) and garlic on a baking tray and cook 40-50 minutes, until soft.

Scoop warm eggplant pulp and squeeze the roasted garlic into a food processor.

Add remaining ingredients and process until mostly smooth. Add a little water if necessary.

Serve hot or refrigerate up to 1 week.

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Comments

jo_jo_ba 1 year, 3 months ago said:
Amount Per Serving
Calories: 73.0
Total Fat: 0.4 g
Cholesterol: 0.2 mg
Sodium: 17.8 mg
Total Carbs: 16.2 g
Dietary Fiber: 3.5 g
Protein: 3.2 g

elgab89 1 year, 3 months ago said:
I love this recipe. It reminds me of my Baba Ganoush that I am making. Great posting!

lilliancooks 1 year, 2 months ago said:
Another good one! I'm so glad I found the Eat Light Healthy group!

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