Yougurt Recipe: EGGPLANT-YOGURT DIP - ARMENIAN

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EGGPLANT-YOGURT DIP - ARMENIAN

 

1 large head garlic, roasted* [see below]

3 large eggplants, whole with skin on

1 meduim Vidalia, red or other sweet onion, chopped

1/2 cup fresh Italian parsley, chopped

1 cup thick yogurt, (plain)

1 tablespoon fresh basil, chopped [optional]

2 tablespoons olive oil

1/4 teaspoon Tabasco Sauce [optional]

Salt and pepper, to taste

 

 

 

 

 

On a gas or preferably charcoal barbecue, roast the

whole eggplant evenly on all sides until the skin is

charred or the eggplant is soft. Set aside and let

cool.

 

Peel off charred skin,or scoop out the soft insides of

the eggplant and place in a large bowl.

 

Add Garlic, yogurt, olive oil, onion, parsley, basil,

Tabasco® Sauce, salt and pepper to taste.

 

Serve as a canape', or serve with Armenian cracker

bread, as a vegetable dip, or as a vegetable side

dish. Can be served hot or cold.

 

ROASTED GARLIC:* Peel outer skin layer from head of

fresh garlic, leaving cloves and head intact. Place

head on double thickness of foil; top with 1 teaspoon

butter and a sprig of fresh rosemary or oregano [or

1/4 teaspoon dried]. Fold up and seal. Bake in a 375

degree over for 55-60 minutes. Squeeze cloves from

skins and set aside. Discard skins.

 

Source: Gutsy Gourmet

Formatted by Chupa Babi; 11.19.07

 

An Armenian dip for crudites, pita crisps or romaine

lettuce leaves!

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