Tangy Creamed Eggplant SauceFrom jo_jo_ba 7 years ago
- 1 1/4 lbs Japanese eggplants, halved shopping list
- 2 heads garlic (about 30 cloves) shopping list
- 2 tbsp balsamic vinegar shopping list
- 1/4 cup minced parsley shopping list
- 1/2 tsp salt shopping list
- pinch cayenne pepper shopping list
- 1/4 tsp black pepper shopping list
- 2 tbsp fat-free plain yogurt shopping list
How to make it
- 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.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
I love this recipe. It reminds me of my Baba Ganoush that I am making. Great posting!elgab89 in Toronto loved it
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