2 small eggplants cut in half lengthwise ( 3/4 pound each)
2 tablespoons half-and-half
0.3 cup yogurt plain low-fat
0.5 teaspoon salt
1 cup walnuts divided toasted chopped
Equipment
food processor
bowl
frying pan
oven
Directions
Place eggplant, cut sides down, in a well-greased 13" x 9" pan.
Bake at 425 for 30 minutes or until very tender. Cool. Peel and coarsely chop eggplant.
Place eggplant in a food processor; add 1/2 cup walnuts and next 4 ingredients. Process until smooth. Spoon eggplant mixture into a bowl, and stir in remaining 1/2 cup walnuts.
