- 1/2 Cup Plain yogurt
- 1 Garlic clove; minced
- 1 tsp Finely chopped oregano OR 1/4 ts Dried oregano
- ½ tsp Chopped thyme leaves OR 1 pinch Dried Thyme
- Freshly ground pepper
- 225 grams Japanese eggplants OR 1 md Firm shiny eggplant
- 1 lg Garlic clove; thinly sliced
- 1 Bay leaf
- Thyme branches, if available
- 1 Tab Extra-virgin olive oil (or more to taste )
- Lemon juice OR Red Wine Vinegar
- Coarsely ground pepper
- Fresh herbs for garnish
- PREHEAT OVEN TO 400F.
- Combine the first 5 ingredients in a bowl and set aside.
- Cut 5-or-6 long slits in the eggplant (fewer if you’re using Japanese eggplants) and place a slice of garlic into 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’re using the 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 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 into a 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 puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano. If those herbs aren’t available, use some chopped parsley or scallions.
- Serve the spread at room temperature with rice crackers, or gluten free bread toasted and brushed with olive oil.