Dilled Yogurt Eggplant Spread

Description
Contributed by Rosalie Harrington

Ingredients

 * 1 large eggplant, peel, slice
 * 1 tbsp olive oil
 * 4 cloves garlic, roasted
 * 1 cup non-fat yogurt
 * 2 tbsp lemon juice
 * 1 tbsp dill
 * 3 tbsp parsley, minced
 * ¼ cup walnuts, chopped
 * salt and pepper

Directions

 * 1) Paint eggplant with olive oil and grill.
 * 2) Put in processor.
 * 3) Add garlic, yogurt, lemon juice, dill, parsley, nuts, salt and pepper.
 * 4) Process until pureed.
 * 5) Serve in hollowed out head of cabbage or on a dish.
 * 6) Can dilute with chicken broth to make a soup.