Roasted Eggplant (aubergine) Dip

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 1/4 lbs eggplants, raw, peeled
• 1 teaspoon olive oil
• 4 garlic cloves
• 1/2 cup plain yogurt
• 1 cup fresh parsley leaves
• 2 tablespoons tahini
• 1/4 teaspoon crushed red pepper flakes
• 1/16 teaspoon salt

Recipe

• 1 preheat oven to 375°f.
• 2 lightly pierce eggplant with a fork and brush with 1 t olive oil.
• 3 place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
• 4 let cool slightly.
• 5 remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil.
• 6 process until smooth.
• 7 adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.