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Melitzanosalata (Greek Eggplant Dip) |  Vegetable/Fruit 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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