Yogurt-Herb-Eggplant Spread
1/2 c Plain yogurt 1 Garlic clove; minced 1 ts Finely chopped oregano; -OR- 1/4 ts -Dried oregano 1/2 ts Chopped thyme leaves; -=OR=- 1 pn -Dried Thyme Freshly ground pepper ------...
Ingredients
- 1/2c plain yogurt
- 1garlic clove; minced
- 1ts finely chopped oregano; -or-
- 1/4ts -dried oregano
- 1/2ts chopped thyme leaves; -=or=-
- 1pn -dried thyme
- 1md -firm shiny eggplant
- 1lg garlic clove; thinly sliced
Directions
- 1
1/2 c Plain yogurt 1 Garlic clove
- 2
minced 1 ts Finely chopped oregano
- 3
OR- 1/4 ts -Dried oregano 1/2 ts Chopped thyme leaves
- 4
OR=- 1 pn -Dried Thyme Freshly ground pepper --------------------------------THE EGGPLANT-------------------------------- 1/2 lb Japanese eg
- 5
OR=- 1 md -Firm shiny eggplant 1 lg Garlic clove
- 6
thinly sliced 1 Bay leaf Thyme branches, if available 1 tb Extra-virgin olive oil - or more to taste Lemon juice -=OR=- Red Wine Vinegar Sal
- 7
Combine the first 5 ingredients in a bowl and set aside
- 8
Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit