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Roasted Eggplant (Aubergine) Dip

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“I got this recipe off a plain flavored yogurt container. It's delicious and really healthy too!”
READY IN:
1hr
YIELD:
2 1/2 c
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Lightly pierce eggplant with a fork and brush with 1 t olive oil.
  3. Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
  4. Let cool slightly.
  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. Process until smooth.
  7. Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.

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