Cucumber Yogurt Sauce & Roasted eggplant

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*** CUCUMBER YOGURT SAUCE*** 1 Cucumber, peeled and

seeded 1 Cup plain yogurt, low-fat or fat fat-free 1

Teaspoon fresh ginger, minced or ginger juice 1/2

Teaspoon garlic, minced 4 Teaspoons lemon juice Pinch

of black pepper, freshly ground 1/2 Teaspoon paprika 1

Teaspoon parsley 1 teaspoon cardamom Grate cucumber,

drain well and discard liquid. Combine all ingredients

in a bowl and chill well before serving.

 

*** ROASTED EGGPLANT WITH YOGURT *** 1 medium-sized

eggplant (under 1 pound) 2 cups plain low or fat-free

yogurt 1 clove garlic, pressed 3 tablespoons minced

fresh mint 3/4 to 1 teaspoon salt 2 tablespoons olive

oil 2 scallions sliced thin black pepper Prick the

eggplant in five to six places with a fork. Roast

directly over or under a flame. If you are roasting it

on top of the stove, keep the heat on low. If you are

roasting it under the broiler, keep the eggplant a few

inches away from the heat. Char one side, turn the

eggplant over slightly, using a pair of tongs to do

so. Roast the entire eggplant this way. It should turn

very limp by the time it is done. Peel the eggplant.

Then mince the flesh. Put the yogurt in a bowl and

beat lightly with a fork or a whisk until smooth and

creamy. Add the eggplant, garlic, mint, olive oil,

scallions, and black pepper. Serve at room temperature

or chilled. Serves 6.

 

scource : Linda ezine

 

 

Liz acraftycat

 

 

 

 

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