1 eggplant, weighing about 1-1/2 pounds
2 large garlic cloves, thinly sliced
Grated peel and juice of 1 lemon
1 tablespoon virgin olive oil
1 teaspoon cilantro or parsley,
chopped, or more, to taste
1 tablespoon thick unsweetened yogurt
Salt
Pepper
Cilantro or parsley leaves, for garnish
Preheat the oven to 350 degrees. With a sharp knife, make incisions
all over the eggplant and insert a sliver of garlic into each one.
Bake the eggplant until it is thoroughly soft and wrinkled all
over, about one hour; then set in a colander to drain for 30
minutes.
After the eggplant has grained, slice it open and scrape the meat
and the garlic slivers out of the skin. Chop it finely with a knife
or work it in a food processor to make a coarse puree. Stir in the
lemon peel, olive oil, herbs, and yogurt. Season to taste with
lemon juice, salt, and freshly ground black pepper. Mound it in a
bowl, and garnish with some whole cilantro or parsley leaves.
