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A creamy but light spread for crackers, this is also a wonderful dip for vegetables from Prevention Magazine's newsletter.

Eggplant Dip

1 eggplant, about 1 pound
Fuller Brush,Stanley Home,eggplant1 large clove garlic, thinly sliced
1 bay leaf

2 sprigs fresh oregano
1/4 cup nonfat plain yogurt
2 teaspoons lemon juice;
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh parsley
salt

black pepper to taste

Cut slits in the unpeeled eggplant and stick the garlic slices into the slits. Wrap the eggplant, bay leaf and oregano  tightly in a large piece of foil and bake at 350 degrees until the eggplant is completely soft all over, 1 to 1 1/2 hours.  Turn the eggplant over after 45 minutes.

Open the package and let it set for 5 minutes. Discard the bay leaf, oregano and any liquid.  When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel blade; discard the skin.  Add the yogurt, lemon juice, marjoram and parsley.  Process until smooth.  Add salt and black pepper to taste. 

Makes 1 1/4 cups;  serving size 1 tablespoon.

 

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