Cold Eggplant Appetizers(Microwave) - cooking recipe

Ingredients

1 eggplant
1 small onion
1/2 medium green pepper, minced
1 clove garlic, minced
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1 c. plain yogurt

Preparation

Place whole eggplant on microproof baking rack.
Pierce skin in several places.
Cook on High (maximum power) 6 to 7 minutes or until soft.
Set aside to cool.
Combine onion, green pepper, garlic and lemon juice in small microproof bowl.
Cook on High (maximum power) 1 1/2 to 2 minutes or until vegetables are limp. Cut eggplant in half; scoop pulp into small mixing bowl.
Add all ingredients except yogurt.
Beat until well blended.
Stir in yogurt, cover and chill thoroughly.
Makes 2 cups.