from Candida Cookbook
2 lbs (900 g) eggplant, peeled and cubed
1/2 cup lemon juice (fresh)
3 tbsp plain yogurt
1 tbsp salt
2 cloves garlic
2 tbsp olive oil
1) In a food processor or blender, puree eggplant, lemon juice, yogurt, salt and garlic.
2) Transfer to small casserole dish and bake at 350° for 35 min.
3) Remove from heat and stir. Allow it to cool 30 min – 1 hr.
4) Before serving, sprinkle with paprika and drizzle with oil. Garnish with mint leaves.