Aubergine And Garlic Slather Recipe

• 1 x Aubergine, about 1 1/5 pounds (all fall we used 5-7 small japanese aubergines from the garden-more work, but delectable flavor)
• 1 head garlic (I use 1.5-2 heads)
• 2 Tbsp. Balsamic vinegar
• 1/4 c. Minced basil or possibly parsley (I've never tried the parsley)
• 2 Tbsp. Nonfat yogurt (up to 3) Salt and pepper to taste

1. Here is another pasta sauce for Mara.
2. It was actually billed as something called a "slather" in Vegetarian Times, but after devouring it once as a vegetable dip, we decided to try it as a pasta sauce.
3. WHAT A WINNER!
4. Even if you do not think you like aubergine, try this-the combination of flavors will make your head spin.
5. (modified from Veg Times, 9/96)
6. (Note-the balsamic vinegar is a substitution for 2 Tbsp extra virgin olive oil, and lends a wonderful little bite to the sauce.
7. The recipe also called for the juice of 1 lemon plus zest.
8. The first time I made it, I had no lemons.
9. I used the suggested amount the second time, and it was so lemony, I could barely eat it.
10. I no longer put any lemon juice in it at all-experiment to see what you like.)
11. Preheat oven to 350 degrees.
12. Cut slits in aubergine(s).
13. Place in a shallow roasting pan or possibly on a cookie sheet.
14. You can put your garlic on the same pan after cutting the tops off and wrapping it in tin foil.
15. I always use my trusty clay garlic roaster, usually crammed full.
16. Bake garlic and aubergine till aubergine wrinkles and starts to collapse; about 1 to 1.25 hrs.
17. Remove from oven.
18. Allow to cold sufficient to be able to touch.
19. Slice open aubergine and scrape pulp into bowl of food processor.
20. Squeeze garlic pulp into processor bowl too.
21. Add in the vinegar, lemon juice if desired, basil or possibly parsley, yogurt, salt and pepper.
22. Process till mix is fairly smooth, but still a little chunky.
23. Alternatively, chop aubergine pulp with a knife and mix with other ingredients.
24. You can chill a few hrs to allow flavors to blend, but when making pasta sauce, I do not bother.
25. Makes about 2 c., maybe a little more.
26. Toss with your pasta or possibly use as a fantastic dip.

aubergine, garlic, balsamic vinegar, basil, nonfat yogurt

Taken from cookeatshare.com/recipes/aubergine-and-garlic-slather-71349 (may not work)