Roasted Eggplant (Aubergine) Dip

"I got this recipe off a plain flavored yogurt container. It's delicious and really healthy too!"
 
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Ready In:
1hr
Ingredients:
8
Yields:
2 1/2 c
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ingredients

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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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Reviews

  1. This was not something for me. I think it may have ok without the yogurt.
     
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