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Roasted Eggplant Dip Recipe

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This recipe for Roasted Eggplant Dip is from The Carol Halme Nowalk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant (about 1 lb.)
9 green onions (white only)
3 tbs. plain yogurt (or mayo)
1 tbs. lemon juice
1 tbs. olive oil
½ tsp. salt
¼ tsp. pepper
3 tbsp. minced chives, divided
Pita bread toasted
Directions:
Directions:
Pierce eggplant several times with fork. Place eggplant and onions in shallow foil lined baking pan. Bake at 400F for 25-30 min. or until tender. Cool. Peel and cube in a blender or food processor. Combine all ingredients but 2 tbsp chives to top.

Serve with pita wedges and carrot sticks.

 

 

 

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