Roasted Eggplant Dip
Roasted Eggplant Dip
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What you need:
Eggplant
Garlic
Olive oil
Greek yogurt
Lemon juice
Fresh herbs
Sea salt
Pepper
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Sit a head of garlic onto foil and drizzle with olive oil. Pierce eggplants all over with a fork.
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Roast the garlic and eggplants at 400F for 50-60 minutes.
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Carefully unwrap the garlic and slice the eggplants open and allow to cool before blending.
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Add roasted eggplant, garic, yogurt, lemon juice, fresh herbs, salt, and pepper to a food processor.
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Blend everything together until creamy.
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Top with olive oil, fresh parsley, and toasted pine nuts. Serve with toasted bread.
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Find the full recipe with measurements via the link below!
FULL RECIPE