Nothing beats homemade roasted eggplant dip-and this one is as easy to make as it is creamy and delicious!
Provided by My Food and Family
Categories Home
Time 3h55m
Yield 16 servings, about 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Place eggplant halves, cut sides up, on baking sheet. Score flesh with sharp knife; brush with dressing. Top with garlic.
- Bake 30 min. or until eggplant is tender. Cool 15 min. Scoop flesh from centers of eggplant halves; place, with garlic, in blender. Blend until smooth. Discard eggplant shells.
- Spoon eggplant mixture into medium bowl. Add remaining ingredients; mix well. Refrigerate 3 hours.
Nutrition Facts : Calories 20, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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