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Preheat oven to 300°F / 150°C.
Lay whole eggplants on a cookie sheet and bake for 45 minutes or until soft.
Take eggplants out of oven and cut in half lengthways.
Using a spoon, remove flesh and purée it in the food processor.
Pour purée into a large bowl and whisk in lemon juice and zest, olive oil and garlic.
Add yogurt and season with salt and pepper.
Whisk again and refrigerate for 1 hour before serving.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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