Mediterranean Eggplant Dip

By á-2825

Ingredients

• 1 large eggplant (about 1-1/2 pounds), peeled
• 1 small onion, coarsely chopped
• 6 garlic cloves, peeled
• 3 tablespoons olive oil
• 2 cups (16 ounces) reduced-fat sour cream
• 4 teaspoons lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 10 drops liquid smoke, optional
• Minced fresh parsley
• Optional ingredients: Naan flatbread wedges, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives

Preparation

Step 1

1. Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices;
place on a greased 15x10x1-in. 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 vegetables once. Cool slightly.

3. Place eggplant mixture 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 and vegetables as
desired. Yield: 16 servings (1/4 cup dip each).