eggplant dip

1 large eggplant (1-1-1/4 pounds)
1 large garlic clove, crushed
1 cup Colombo plain yogurt
1 teaspoon salt
1 teaspoon red pepper
2 tablespoons parsley, minced

With fork, prick the eggplant two or three times. Place on a cookie sheet in a 325 oven and bake for one hour, or until very soft. Let eggplant cool a little, scoop out all the pulp and mash well. Add all other ingredients and chill. Makes 2-1/2 cups. 7.5 calories per tablespoon.

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