Frugal Gourmet'S Melitzanosalata - cooking recipe

Ingredients

olive oil
1 eggplant
1 tablespoon white vinegar
2 tablespoons lemon juice
1 tablespoon fine-chopped parsley
1 garlic clove
1 cup yogurt
1 (3 ounce) package cream cheese
1 tablespoon breadcrumbs
salt and pepper

Preparation

Brush a backing pan with I tablespoon olive oil. Slice the eggplant.
in half, the long way, and place it, cut side down, on the oiled.
baking pan. Bake 375\u00b0 for 45 minutes, or until soft.
Cut the eggplant, including the skin, into small pieces, and.
place in a blender. Add 3 tablespoons olive oil, the vinegar, lemon.
juice, parsley, and garlic. Blend until smooth.
Add the yogurt, cream cheese, and bread crumbs. Blend.
again, and add salt and pepper. Refrigerate overnight.
Use as a dip with bread, crackers, fingers, etc.