Eggplant Dip
Posted by Brittney Casalina on
Ingredients
For 4 people (
)
Recipe
- 1 Large Eggplant
- 1 Lemon, Juiced
- 2 tablespoon(s) Oil
- 2 Cloves Garlic, minced
- 1/2 teaspoon(s) Sea Salt
- 1/4 teaspoon(s) Cumin
- 1 tablespoon(s) Parsley, fresh (or 1 tsp dried)
Eggplant Dip Directions
-
Preheat oven to 400o F
-
Salt cubed eggplant and rinse
-
Toss rinsed eggplant in oil and place on baking sheet
-
Roast eggplant for 45 minutes or until soft
-
Add eggplant and remaining ingredients to a bowl
-
Mash the mixture with a fork or use blender to smooth
-
Serve with veggies or ITG Flat Bread Crackers!