Mid-East Eggplant Dip

1. 1

   Pierce the eggplants in several spots; set them on a baking sheet and bake in a preheated oven 375u00b0 until very soft when pierced, approx. one hour.

2. 2

   Half the eggplants lengthwise; scoop out the pulp and discard skins.

3. 3

   In a food processor or blender place eggplant pulp with remaining ingredients and process until smooth.

4. 4

   Transfer mixture to a serving bowl; drizzle with a little olive oil and sprinkle with parsley.

5. 5

   Serve with toasted pita bread wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.