Melitzanosalata - Eggplant Dip

I enjoy eggplant in any form possible.  I love to see it sitting in the
produce displays, and I love to see it in my kitchen.  This dish is
just a great first course for a Greek dinner party.

Olive oil

1 eggplant

1 tablespoon white vinegar

2 tablespoons lemon juice

1 tablespoon fine-chopped parsley

1 cloves garlic

1 cup yogart

1 3-ounce package cream cheese

1 tablespoon bread crumbs

Salt and pepper to taste

Brush a backing pan with I tablespoon olive oil.  Slice the eggplant
in half, the long way, and place it, cut side down, on the oiled
baking pan.  Bake 375º for 45 minutes, or until soft.
    Cut the eggplant, including the skin, into small pieces, and
place in a blender.  Add 3 tablespoons olive oil, the vinegar, lemon
juice, parsley, and garlic.  Blend until smooth.
    Add the yogurt, cream cheese, and bread crumbs.  Blend
again, and add salt and pepper.  Refrigerate overnight.
    Use as a dip with bread, crackers, fingers, etc.

Pork Souvlakia
Tzatziki

MAKES 2 CUPS

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