Savory Vegan Eggplant Dip

1. 1

   With a fork, pierce eggplant several times.

2. 2

   Place it with peel on, as well as the onion, in a non-stick baking pan.

3. 3

   Bake at 380 degrees F for about 30 minutes or until you find it tender.

4. 4

   Set aside to let cool.

5. 5

   Once the eggplant and the onion are cool, peel them, cut the eggplant in pieces into a bowl and then mash it coarsely with a potato masher.

6. 6

   In a blender, put all the rest of the ingredients and process till smooth, mix into the eggpalnt.

7. 7

   Place into a nice serving bowl and surround with bread sticks, pita wedges, slices of melba toast, crackers or crudites.

* Per serving · 4 servings · Values may vary.

No additional tips available.