Roasted Eggplant Dip

The next series of recipes will be from my Christmas Eve menu. I tried lots of new ones from my Taste of Home The New Appetizer cookbook. This roasted eggplant dip was amazing and so easy to make!

1 medium eggplant (about 1 pound)
9 green onions (white portion only)
3 tablespoons plain yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced chives, divided
pita bread

1. Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400F for 25-30 min. or until tender. Cool. Peel and cube the eggplant.

2. In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant, and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended.

3. Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges or carrots.

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