Eggplant Yogurt Dip

Martha Stewart Living, 2005

Makes 6 servings / MAKES  2 1/3  CUPS

    5 cloves garlic (do not peel)                                  
    3 pounds eggplant (2-3 med)                                    
    2 tablespoons olive oil                                        
    1 med. onion (thin slice half, fine chop half)                 
    1/2 cup plain greek yogurt                                     
    3/4 teaspoon lemon juice                                       
    1 teaspoon salt                                                
    Pepper to taste                                                

Preheat oven to 450°. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.

Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes. Transfer to wire racks, and let cool completely.

Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.

Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.

Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowli let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.

PER SERVING: 121 CALORIES 5 G FAT 1 MG CHOLESTEROL 17 G CARBOHYDRATE 205 MG SODIUM 4 G PROTEIN 8 G FIBER