Spicy Eggplant and Garlic Dip

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Spicy Eggplant and Garlic Dip

2 eggplant

2 tablespoons fresh mint

2 cloves garlic, crushed

1 teaspoon Cumin (Ground)

3/4 cup low-fat yogurt

1/4 cp lemon juice

freshly ground black pepper


Preheat oven to 425 F.

Place eggplant in a baking dish.

Bake for 25 minutes or until skins are charred
and eggplant very soft.

Set aside until cool enough to handle, then remove skins.

Place eggplant flesh, mint, garlic, cumin, yogurt,
lemon juice and black pepper to taste in a food processor and process until smooth.