Makes about 2 cups Difficulty
2 eggplants 1/4 cup olive oil Juice of 1/2 lemon 2/3 cup gf yogurt 2 garlic cloves, crushed Pinch of ground cumin Kosher salt and fresh ground pepper to taste Chopped Italian parsley for garnish
Preheat oven to 370 degrees F. Prick the skins of the eggplant with a fork and place on a baking sheet. Bake for 45 minutes or until very soft. Let cool and then cut eggplants in half lengthwise and scoop out flesh. Heat the oil in a large, heavy skillet over medium heat and fry the eggplant for about 5 minutes. Transfer to a food processor with the lemon juice and process until smooth. Blend in the yogurt, garlic and cumin. Season to taste with salt and pepper. Transfer the mixture to a serving bowl and refrigerate for 1 hour. Garnish with parsley and serve with raw fresh vegetables or gf crackers.