*  Exported from  MasterCook II  *

                          Yogurt Eggplant Puree

Recipe By     : Mary Salloum - A Taste of Lebanon
Serving Size  : 1    Preparation Time :1:00
Categories    : Ethnic - Middle Eastern

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Large         Eggplant
   3      Tablespoons   Lemon Juice
   2      Tablespoons   Olive Oil
     3/4  Cup           Yogurt
   2      Cloves        Garlic,Crushed
   2      Tablespoons   Parsley,Finely Chopped

1)  Wash eggplant and remove stem.  Pierce the skin several times with a fork.  Place in a 200° C (400° F) oven in a baking dish or cook over charcoal until eggplant is soft (about 20 minutes).

2)  Remove eggplant from the heat and run under cold water.  Remove the skin.

3)  Place eggplant in a serving bowl and add all the remaining ingredients except parsley.  Mash with a potato masher.  For a finer texture, place all ingredients in a food processor and blend until smooth.

4)  Serve, garnished with parsley, as a dip for Pita Bread or as an appetizer with meat dishes.

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