EGGPLANT AND GARLIC SLATHER

EGGPLANT AND GARLIC SLATHER
A slather is something you spread generously on crisp croutons or
toasted slices of French bread. Try this as a sauce for pasta, as well.
To allow the flavors to develop, make this slather ahead and refrigerate
for an hour or two, or even a day in advance.
SERVES 8

1 large eggplant, or 5 to 7 small Japanese eggplants (1½ pounds total)
2 teaspoons olive oil, divided
2 whole heads garlic
2 tablespoons balsamic vinegar
¼ cup chopped fresh basil
2 to 3 tablespoons nonfat plain yogurt
½ teaspoon salt
¼ teaspoon pepper
2/3 cup grated Parmesan cheese, divided
French bread slices, toasted, for serving

1. Preheat the oven to 350°F.
Coat a shallow 4-cup casserole
with cooking spray.
2. Cut a few slits in the eggplant(s).
Rub all over with
1 teaspoon olive oil and place
in a shallow roasting pan or
on a rimmed baking sheet.
Drizzle the garlic heads with
the remaining 1 teaspoon olive
oil. Wrap them in foil and
place on the same tray as
the eggplants.
3. Bake the garlic and eggplant
until the eggplant wrinkles and
starts to collapse, about 1 hour.
Remove from the oven. Cool
enough to be able to handle.
4. Cut the eggplant in half and
scrape the pulp into the bowl
of a food processor. Squeeze the
garlic cloves out of their skins
and into the food processor.
Add the vinegar, basil, yogurt,
salt, and pepper. Process until
almost smooth.
5. Spread half the puree in
the casserole dish. Top with
half the Parmesan cheese, and
spread the remaining puree
over the cheese. Sprinkle with
the remaining Parmesan cheese.
(The slather can be made up to
this point 12 hours in advance.
Cover and refrigerate until
ready to bake.)
6. Before serving, preheat the
oven to 400°F. Bake the slather,
uncovered, for 10 to 15 minutes,
until bubbly. Serve hot with
slices of French bread.