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Melitzanosalata (Greek Eggplant Dip) | Vegetable Day
Makes 4 servings - uses 5 oz of your veggie day allowance
Ingredients
- 1 large eggplant
- 2 tablespoons fresh lemon juice
- 2 small cloves garlic, minced
- 1 small avocado OR 4 oz. vegetable broth
- 1/2 cup Italian parsley, chopped
- salt
- pepper
Directions
- preheat oven to 400
- using a fork, prick the eggplant all over
- place eggplant on baking sheet and bake for 30-40 minutes
- cut eggplant in half
- scoop eggplant out of skin and put in food processor (ok to include skin if you prefer)
- add minced garlic, avocado (or vegetable broth) and lemon juice to food processor
- pulse a few times to combine
- stir in parsley, salt and pepper (to taste) Cream
- note, stop every few pulses and maneuver the food so it is blended thoroughly
- may be eaten warm or cold
- note - keeps well in fridge for a few days
- enjoy!
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