Healthy Eggplant Dip
7 ingredients
5 steps
Ingredients
- 2 firm eggplants (about 1 1/2 lbs. each)
- 2 tablespoons olive oil
- 2 garlic cloves, pressed through a garlic press
- 1 lemon, zested and juiced
- 1 small onion, chopped
- 3 tablespoons finely chopped fresh basil
- salt & freshly ground black pepper, to taste
Directions
-
1Preheat oven to 400 degrees.
-
2Put the eggplants on a baking sheet lined with foil, prick with a fork in several places,and roast 45 to 60 minutes, until soft and shriveled.
-
3Cool and halve eggplants; scrape the flesh into a food processor with the olive oil; puree.
-
4Add remaining ingredients and pulse just to combine.
-
5Spoon into a bowl, cover and chill several hours or overnight before serving.
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