Cold Eggplant Appetizers(Microwave)

1. 1

   Place whole eggplant on microproof baking rack.

2. 2

   Pierce skin in several places.

3. 3

   Cook on High (maximum power) 6 to 7 minutes or until soft.

4. 4

   Set aside to cool.

5. 5

   Combine onion, green pepper, garlic and lemon juice in small microproof bowl.

6. 6

   Cook on High (maximum power) 1 1/2 to 2 minutes or until vegetables are limp. Cut eggplant in half; scoop pulp into small mixing bowl.

7. 7

   Add all ingredients except yogurt.

8. 8

   Beat until well blended.

9. 9

   Stir in yogurt, cover and chill thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.