Ingredients:
4 large eggplants
2 garlic cloves
Salt and pepper
1/2 cup plain nonfat yogurt
Juice of half a lemon
1 Tbs. chopped parsley
2 garlic cloves
Salt and pepper
1/2 cup plain nonfat yogurt
Juice of half a lemon
1 Tbs. chopped parsley
Recipe:
1. Boil eggplant in water until soft.
2. Peel off their skins and puree the flesh with garlic, salt and pepper.
3. Add yogurt, lemon juice and parsley.
4. Correct seasoning and serve.
5. Add 1/2 cup more yogurt if it is to be used as a dip.
2. Peel off their skins and puree the flesh with garlic, salt and pepper.
3. Add yogurt, lemon juice and parsley.
4. Correct seasoning and serve.
5. Add 1/2 cup more yogurt if it is to be used as a dip.
Serves:
about 1 1/4 cup
Notes:
Serve with Whole Wheat Pitta Bread or use as a dip with raw vegetables.
Eggplant is a good source of potassium which allows excess sodium to be removed from the body, and in this way lowering blood pressure.