Eggplant Dip

9 ingredients
6 steps

Ingredients

  • 1 1/4 to 1 1/2 lb. eggplant
  • 2 garlic cloves
  • 1 tsp. oregano
  • 2 Tbsp. wine vinegar
  • 1/3 c. olive oil
  • 3 Tbsp. chopped parsley
  • 3 Tbsp. green onion
  • 1/8 tsp. hot pepper
  • salt to taste

Directions

  1. 1
    Bake eggplant in oven for 1 hour at 350°.
  2. 2
    Scoop out pulp into blender.
  3. 3
    Slowly pour in oil while blending.
  4. 4
    Stir in rest of ingredients.
  5. 5
    Chill.
  6. 6
    Serve with chips or vegetables.

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