With a sharp knife, make
small cuts in the cut surface of the eggplant and insert the garlic
slices
Rotate the eggplant in the Flat Standard Basket for 40
minutes or until thoroughly soft and wrinkled all over.
Scrape the meat of the eggplant and the garlic out of the skin and
puree in a food processor or with a food mill
Stir in the lemon
peel and juice, olive oil, parsley and yogurt
Season to taste with
salt and pepper
Cover and refrigerate at least 1 hour to cool.
To serve, lay a lettuce leaf on each plate
Top with half of the
eggplant in a mound
Lay 2 tomato wedges at the side of the
eggplant puree.
