Another one of the easy recipes I found from Olympic Soy Yogurt...

Ingredients:

• 1 lb. eggplant
• 1 small onion, minced
• 1 clove garlic, minced
• 1 tbsp. dill, finely chopped
• 1 tsp. lemon juice
• 1 cup Soy Yogurt
• 3 tbsp. olive oil
• 1 large onion, sliced thin
• salt and pepper 

Bake eggplant on a sheet of foil for 1 hour or until inside is soft and skin has collapsed. Cool. Scrape out insides into a large bowl and mash or beat with a mixer. Add minced onion, garlic, dill, lemon juice and yogurt and blend well. Add salt and pepper and press into a pan and chill thoroughly. Meanwhile, sauté onion slices in olive oil until lightly browned. Spoon on top of chilled mixture and serve with crackers.

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