Serve with Cheesy Flatbread, crackers, thin slices of toasted bread, breadsticks or vegetables.
2 Eggplants (about 2 lb/1 kg total) 2
6 Cloves garlic (unpeeled) 6
1/2 cup Light sour cream 125 mL
1 tbsp Each chopped fresh coriander and basil (or 1 tsp/5 mL dried) 15 mL

1 tbsp Dijon mustard 15 mL
2 tsp Balsamic or red wine vinegar 10 mL
1/4 tsp Each salt and pepper 1 mL

With fork, prick eggplants all over, place on lightly greased baking sheet. Bake in 375°F (190°C) 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.

Peel garlic. Cut eggplant in half lengthwise; with spoon, scoop flesh into food processor along with garlic Add sour cream; purée until smooth.

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.