Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Plain yogurt 1/2 ts Chopped thyme leaves; -=OR=-
1 Garlic clove; minced 1 pn -Dried Thyme
1 ts Finely chopped oregano; -OR- Freshly ground pepper
1/4 ts -Dried oregano

------------------------THE EGGPLANT-----------------------------
1/2 lb Japanese eggplants; -=OR=- - or more to taste
1 md -Firm shiny eggplant Lemon juice
1 lg Garlic clove; thinly sliced -=OR=- Red Wine Vinegar
1 Bay leaf Salt
Thyme branches, if available Coarsely ground pepper
1 tb Extra-virgin olive oil Fresh herbs for garnish

PREHEAT OVER 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 crackers, pita bread or bread toasted and
brushed with olive oil.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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