Eggplant and yogurt dip

Eggplant and Yogurt Dip

Ingredients:

1 medium eggplant ¾ lb

1 clove garlic, crushed (or roasted and squeezed)

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon olive oil

½ cup yogurt

1 tablespoon lemon juice

1 tablespoon crushed dried spearmint

Directions: Preheat oven 425°

Lightly sear eggplant over gas flame or under broiler (this will give the eggplant a smoked flavor), pierce with fork and bake for 45-60 minutes. Let cool and peel.
Finely chop the eggplant and mash with a fork or place in a blender and puree. Place in a medium sized bowl.
In a separate bowl, mash the garlic and mix in the salt, pepper and olive oil. Add the mixture to the eggplant.
Stir in the yogurt and the lemon juice. Stir in the mint and transfer to a serving dish. Keeps up to 3 days in the refrigerator.
Serve with pita bread