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      RECIPE TITLE "Eggplant Spread With Yogurt and Parsley (Melintzanosalata)" source: Cooking Light magazine July 2001

    yields3 cups (serving size: 1 tablespoon) time--- difficulty easy

    Every Greek cook has a version of this spread. In restaurants, you'll often find the eggplant mixed with mayonnaise - a French-inspired variation. This fresh-tasting spread is great with pita chips or as a topping for steamed potatoes; Aglaia Kremezi also likes to serve it in the summer as a cold sauce for pasta such as penne or tagliatelle.

      RECIPE INGREDIENTS

    3 eggplants (about 2 pounds)
    3 tablespoons extra-virgin olive oil, divided
    2 cups fresh parsley leaves, divided
    2/3 cup coarsely chopped green onions
    2 tablespoons red wine vinegar
    2 garlic cloves, quartered
    1 bottled pepperoncini pepper
    2 tablespoons capers
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 (8-ounce) carton plain low-fat yogurt

      RECIPE METHOD

    1. Preheat broiler.

    2. Cut eggplants in half lengthwise. Place on a jelly-roll pan, cut sides up; brush cut sides with 1 tablespoon oil. Broil 15 minutes or until tender and browned. Remove from oven; cool on pan 10 minutes. Peel eggplants; chop pulp. Place pulp in a bowl.

    3. Finely chop 1 cup parsley; set aside. Combine remaining parsley, 2 tablespoons oil, onions, vinegar, garlic, and pepperoncini pepper in a food processor. Process until smooth, scraping sides of bowl occasionally; add to eggplant. Stir in reserved chopped parsley, capers, salt, and black pepper. Cover and chill 2 hours.

    4. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt from paper towel into eggplant mixture; stir gently.

      NUTRITION PER SERVING
    CALORIES 16(56% from fat); FAT 1g (sat 0.2g,mono 0.6g,poly 0.1g); PROTEIN 0.5g; CHOLESTEROL 0.0mg; CALCIUM 13mg; SODIUM 60mg; FIBER 0.5g; IRON 0.1mg; CARBOHYDRATE 1.6g




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