Roasted Eggplant and Yogurt Dip

• 1 large or 2 medium-small eggplants (about 1 1/2 pounds)
• 1 tablespoon light olive oil
• 2 to 3 garlic cloves, minced
• 1 cup low-fat plain yogurt or soy yogurt
• 1/4 to 1/2 cup minced fresh parsley
• Salt and freshly ground pepper to taste

1. Preheat the oven to 475F.
2. Arrange the whole eggplant or eggplants on a foil-lined baking sheet.
3. Bake until completely collapsed, 40 to 50 minutes.
4. Remove and let cool.
5. When cool enough to handle, remove the stems and slip off the peels.
6. Chop the pulp into small bite-size chunks.
7. Heat the oil in a skillet.
8. Add the garlic and saute over low heat until golden, about 2 minutes.
9. Combine the chopped eggplant with the garlic, yogurt, and parsley in a serving container.
10. Season with salt and pepper, and stir together.
11. Serve at room temperature.
12. Calories: 67
13. Total Fat: 3g
14. Protein: 3g
15. Carbohydrate: 9g
16. Cholesterol: 2mg
17. Sodium: 31mg

eggplants, light olive oil, garlic, lowfat plain yogurt, fresh parsley, salt

Taken from www.epicurious.com/recipes/food/views/roasted-eggplant-and-yogurt-dip-372921 (may not work)