Breadcrumbs

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:

    1. 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.
    2. Roast 40-45 minutes or until eggplant is very soft, turning and stirring after 20 minutes. Cool slightly.
    3. 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.
    4. Sprinkle with parsley. Serve with flatbread, vegetables, and Greek olives as desired.

 

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