Roasted Eggplant (Aubergine) Dip

1. 1

   Preheat oven to 375F.

2. 2

   Lightly pierce eggplant with a fork and brush with 1 t olive oil.

3. 3

   Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).

4. 4

   Let cool slightly.

5. 5

   Remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil.

6. 6

   Process until smooth.

7. 7

   Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.