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
1 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.

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