LOCATION: Recipes >> Dips >> Eggplant Dip 01
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Eggplant Dip 01
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Eggplant Dip
olive oil
1 eggplant
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon chopped parsley
2 cloves garlic
1 cup yogurt
3-oz package cream cheese
1 tablespoon bread crumbs
salt and pepper to taste
Slice the eggplant lengthwise and brush cut halves with olive oil.
Put cut side down on a baking sheet and bake at 375 for 45 degrees
minutes or until soft.
Cut the eggplant into small pieces and put into a blender. Add 3
tablespoons olive oil, vinegar, lemon juice, parsley and garlic.
Blend until smooth.
Add the yogurt, cream cheese and bread crumbs. Blend again and
add salt and pepper. Refrigerate overnight.
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