|2||eggplants (about 2 lb/1 kg total)|
|6||cloves garlic (unpeeled)|
|1/2 cup (125 mL)||light sour cream|
|1 tbsp (15 mL)||each chopped fresh coriander and basil (or 1 tsp/5mL dried)|
|1 tbsp (15 mL)||Dijon mustard|
|2tsp (10 mL)||Balsamic or red wine vinegar|
|1/4 tsp (1 mL)||each salt and pepper|
1. Preheat oven to 375F (190C). With fork, prick eggplants all over, place on lightly greased baking sheet. Bake in preheated oven for 35 minutes. Add garlic to sheet. Bake for about 25 minutes or until eggplants are very tender and garlic is roasted. Let stand until cool enough to handle. 2. Peel garlic. Cut eggplant in half lengthwise; with spoon, scoop flesh into food processor along with garlic Add sour cream; puree until smooth. 3. Scrape into serving bowl; stir in coriander, basil, mustard, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour or up to 4 hours. Makes 2 cups (500 mL).