Prep. Time: 2:00
1/4 cup plain yogurt
1 Tbls. minced tomato
1 Tbls. minced red bell pepper
1 1/2 lb. eggplant - halved lengthwise
salt - to sprinkle
olive oil - for brushing
1 Tbls. olive oil
3 cloves garlic - crushed
2 cups chopped onion
1 tsp. salt
1/2 tsp. black pepper
2 cups vegetable broth
3 Tbls. sour cream
2 Tbls. tahini - see Notes, below
1/4 tsp. cayenne
1/4 tsp. ground cumin
1/4 cup minced fresh parsley
-Stir together yogurt, tomato, and bell pepper; refrigerate until
-Lightly salt eggplant and allow to sit for 15 minutes.
-Rinse and pat dry eggplant.
-Brush the cut sides with olive oil and lay, cut sides down, on a cookie
-Bake in a 375 degree oven for 35 minutes.
-Scoop out the eggplant pulp and discard the skins.
-Saute garlic and onions in 1 Tbls. oil until onions caramelized.
-Season with salt and pepper.
-Puree eggplant pulp, broth, and caramelized veggies in a blender.
-Heat mixture, then whisk in sour cream, tahini, cayenne, and cumin until
-Simmer, covered, for 30 minutes.
-Stir in parsley, portion into bowls, and spoon a bit of yogurt mixture on
top of each bowl.
Notes: Tahini is a
seasoned paste of sesame seeds.
Make It A Meal: Serve with
Hearty Rye Bread like The Outback's®
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