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Ingredients
- 1 x Eggplant, about 1 1/5 pounds (all fall we used 5-7 small japanese eggplants 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
Directions
- Here is another pasta sauce for Mara. 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. WHAT A WINNER! Even if you do not think you like eggplant, try this-the combination of flavors will make your head spin. (modified from Veg Times, 9/96)
- (Note-the balsamic vinegar is a substitution for 2 Tbsp extra virgin olive oil, and lends a wonderful little bite to the sauce. The recipe also called for the juice of 1 lemon plus zest. The first time I made it, I had no lemons. I used the suggested amount the second time, and it was so lemony, I could barely eat it. I no longer put any lemon juice in it at all-experiment to see what you like.)
- Preheat oven to 350 degrees. Cut slits in eggplant(s). Place in a shallow roasting pan or possibly on a cookie sheet. You can put your garlic on the same pan after cutting the tops off and wrapping it in tin foil. I always use my trusty clay garlic roaster, usually crammed full.
- Bake garlic and eggplant till eggplant wrinkles and starts to collapse; about 1 to 1.25 hrs. Remove from oven. Allow to cold sufficient to be able to touch.
- Slice open eggplant and scrape pulp into bowl of food processor. Squeeze garlic pulp into processor bowl too. Add in the vinegar, lemon juice if desired, basil or possibly parsley, yogurt, salt and pepper. Process till mix is fairly smooth, but still a little chunky. Alternatively, chop eggplant pulp with a knife and mix with other ingredients. You can chill a few hrs to allow flavors to blend, but when making pasta sauce, I do not bother.
- Makes about 2 c., maybe a little more.
- Toss with your pasta or possibly use as a fantastic dip.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 440g | |
| Calories 139 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 39mg | 2% |
| Potassium 989mg | 28% |
| Total Carbs 29.91g | 8% |
| Dietary Fiber 12.7g | 42% |
| Sugars 15.89g | 11% |
| Protein 5.95g | 10% |
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