Roasted Eggplant (Aubergine) Dip
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
2 1/2 c
ingredients
- 1 1⁄4 lbs eggplants, raw, peeled
- 1 teaspoon olive oil
- 4 garlic cloves
- 1⁄2 cup plain yogurt
- 1 cup fresh parsley leaves
- 2 tablespoons tahini
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄16 teaspoon salt
directions
- Preheat oven to 375°F.
- Lightly pierce eggplant with a fork and brush with 1 t olive oil.
- Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
- Let cool slightly.
- 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.
- Process until smooth.
- Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio