Roasted Eggplant-Yogurt Cheese Dip

1. 1

   Heat oven to 400.

2. 2

   Using a fork, prick eggplant in several places to keep it from bursting.

3. 3

   Put on a baking sheet and roast on ovens center rack for 30 to 45 minutes, or until it can be easily pierced with a knife.

4. 4

   Let eggplant cool until safe to handle

5. 5

   Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne.

6. 6

   Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds.

7. 7

   Taste, adjust seasoning and serve with toasted pita chips or crudites.

* Per serving · 4 servings · Values may vary.

No additional tips available.