Dilled Yogurt Eggplant Spread

Ingredients

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

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