Roasted Eggplant Dip

What you need: Eggplant Garlic Olive oil Greek yogurt Lemon juice Fresh herbs Sea salt Pepper

Sit a head of garlic onto foil and drizzle with olive oil. Pierce eggplants all over with a fork.

Roast the garlic and eggplants at 400F for 50-60 minutes.

Carefully unwrap the garlic and slice the eggplants open and allow to cool before blending.

Add roasted eggplant, garic, yogurt, lemon juice, fresh herbs, salt, and pepper to a food processor.

Blend everything together until creamy.

Top with olive oil, fresh parsley, and toasted pine nuts. Serve with toasted bread.

Find the full recipe with measurements via the link below!