Roasted Eggplant Dip
Try this dip at your next gathering – it’s nutritious, delicious, and goes great with pita bread & vegetables!
- 3 lbs Purple Eggplant
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 2 tsp Greshly Ground Pepper
- 2 tbsp Garlic Pureed
Wash and dry eggplant.
Place whole eggplant on a char grill or in a 350 degree oven and roast until tender and soft inside.
Remove eggplant from grill, or oven, and allow to cool enough so they can be handled. Cut eggplant in half and scoop the soft eggplant out of skin and into a bowl.
Add the remaining ingredients and whip with a wire whip until all ingredients are blended.
Taste and adjust the seasonings.
Serve at room temperature with pita bread or raw vegetables.
- Total Fat:
- Total Carbohydrate:
- Dietary Fiber: