EGGPLANT-YOGURT DIP
An Armenian dip for crudites, pita crisps or romaine lettuce leaves!

1 large head garlic, roasted* [see below]
3 large eggplants, whole with skin on
1 meduim Vidalia, red or other sweet onion, chopped
1/2 cup fresh Italian parsley, chopped
1 cup thick yogurt (plain) 1 tablespoon fresh basil, chopped [optional]
2 tablespoons olive oil
1/4 teaspoon Tabasco Sauce [optional]
Salt and pepper, to taste

On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft. Set aside and let cool. 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, Tabasco® 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.