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. 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.