Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl.
Add Garlic, yogurt, olive oil, onion, parsley, basil, Tabascoฎ Sauce, salt and pepper to taste.
Serve as a canape', or serve with Armenian
cracker bread, as a vegetable dip, or as a vegetable side dish. Can be served hot or cold.
ROASTED GARLIC:* Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. Place head on double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 375 degree over for 55-60 minutes. Squeeze cloves from skins and set aside. Discard skins.
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