Greek Eggplant Dip
Ingredients
| 1 egg plant | ||
| Extra virgin olive oil | ||
| 1 tbs white vinegar | ||
| 2 tbs lemon juice | ||
| 1 tbs fresh parsley, chopped | ||
| 2 cloves garlic, crushed | ||
| 1 cup Greek yogurt | ||
| 1 (3 oz) package cream cheese | ||
| 1 tbs bread crumbs | ||
| kosher salt and black pepper to taste |
- Brush a baking pan with 1 tbs of olive oil.
- Slice the eggplant in half, the long way and place it cut side down on the baking pan.
- Bake in a preheated 375 degree oven for 45 minutes, or until soft.
- Cut the egg plant, including the skin into small pieces and place in a food processor.
- Add 3 tbs olive oil, the vinegar, lemon juice, parsley and garlic, and process until smooth.
- Add the yogurt, cream cheese, bread crumbs, salt and pepper and process until well combined.
- Refrigerate overnight.
- Use as a dip with bread or crackers.
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