Mediterranean Eggplant Dip
Total Time: 60 Minutes
Prep: 20 Minutes
Bake: 40 Minutes
Ingredients:
-
- 1 large eggplant (about 1 1/2 lbs), peeled
- 1 small onion, coarsely chopped
- 6 garlic cloves, peeled
- 3 Tbsp olive oil
- 2 cups (16 oz) reduced-fat sour cream
- 4 tsp lemon juice
- 3/4 tsp salt
- 1/2 tsp pepper
- 10 drops liquid smoke, optional
- Minced fresh parsley
Yield: 4 Cups
Directions:
- Preheat oven to 400 degrees. Cut eggplant crosswise into 1 inch slices; place on a greased 15x10x1 inch baking pan. Top with onion and garlic cloves. Drizzle with oil.
- Roast 40-45 minutes or until eggplant is very soft, turning and stirring after 20 minutes. Cool slightly.
- Place eggplant in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and if desired, liquid smoke.
- Sprinkle with parsley. Serve with flatbread, vegetables, and Greek olives as desired.