Light but creamy, this spread can be served on crackers, pita bread wedges or toast brushed with a little olive oil.
The long slender Japenese eggplants are generally sweeter than the round western types and do not require salting. Ordinary eggplant will work well, however, when you take care to choose firm and shiny fresh local ones. They don't seen to produce the bitterness that older imported ones do. Once baked, they can be handled more quickly and easily than the Japanese variety.
Because the eggplant has to bake, this recipe isn't particularly quick, but it is very simple to put together. Once made, this spread will keep several days if refrigerated.
Begin by seasonong the yogurt so that the flavours can develop whle the eggplant bakes.

The Seasoned Yogurt
1/2 cup plain yogurt
1 clove garlic, minced
1 tsp finely chopped oregano or 1/4 tsp dried
1/2 tsp chopped thyme leaves or pinch of dried
freshly ground pepper

The Eggplant
1 lb. Japanese eggplants or 1 medium sized, firm shiny eggplant
1 large clove garlic, thinly sliced
1 bay leaf
several thyme branches, if available; if not, leave them out.
Lemon juice or red wine vinegar
1 Tbsp extra virgin olive oil or more to taste
salt
coarsley ground pepper
fresg herbs for garnish

Preheat oven to 400ºF. Cut 5 or 6 long slits in the eggplant (fewer if you are using the Japanese variety) and put a slice of garlic in each slit. Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over - 45 minutes to 1 1/2 hours depending on the size of the eggplant. If you are using a large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end.

When done remove the eggplant from the oven, open the package, and let sit for 5 minutes or so. Discard any liquid. When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it in the food processor, and add the yogurt mixture and the olive oil. Process until smooth, but leave a little texture. Stir in the lemon juice or vinegar to taste and season with salt. Turn the purée into a serving bowl and garnish with pepper and fresh herbs such as thyme leaves and blossoms, or oregano. If herbs aren't available, use some chopped parsley or scallions. Serve at room temperature.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE