Persian Eggplant Dip

Ingredients:

2 medium eggplants
1-1/2 Tbs. minced garlic
1/2 cup plain low-fat yogurt
1/4 tsp. cinnamon
salt and pepper, to taste
1/4 cup cooked onion

Preparation:

Brush whole eggplant with salt and olive oil, then broil until the skin turns black and blisters. Remove pulp from broiled eggplant. Place in a food processor with garlic, yogurt, cinnamon, salt and pepper. Pulse to create a puree. Top with cooked onion before serving.

Resources
The Totally Eggplant Cookbook
by Helene Siegel
Ten Speed Press, 1996
Order this title from Amazon.com.
There are 32 books in this series, covering everything from garlic to cookies.
Also in this Episode

Smart Solutions : Episode SSL-314
•	Wallpaper Solutions
•	Fusilli and Eggplant
•	Persian Eggplant Dip
•	Eggplant Salsa
•	Decorating From the Attic
•	Smart Solutions of the Day