Recipe

Roasted Eggplant (aubergine) Dip Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 425°.
Step #2 Line a baking sheet with foil wrap.
Step #3 Cut each eggplant in half lengthwise; brush the cut sides with oil.
Step #4 Spread the garlic cloves on the baking sheet & drizzle them with the remaining oil.
Step #5 Roast for 20-30 mins or until the eggplant is tender.
Step #6 Take the eggplants out of the oven; when they are cool enough to handle, scoop out the pulp & put pulp into a food processor/blender.
Step #7 Squeeze the garlic cloves out of their skins & put in the food processor/blender.
Step #8 Add the green onions, soup, salt, parsley, bloody mary mix, & pepper to the food processor/blender.
Step #9 Pulse on & off until smooth.
Step #10 Transfer mixture to bowl; cover & put in the fridge until ready to serve.
Step #11 Garnish dip with yogurt & serve.
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