Ingredients for 2 cups
½ cup olive oil
1 Cilantro MiniCubes
1 Tbsp. lemon juice
2 medium eggplants, peeled and diced
2 Garlic MiniCubes
1 Cilantro MiniCubes
1 Tbsp. lemon juice
2 medium eggplants, peeled and diced
2 Garlic MiniCubes
Directions
Preheat oven to 450°.
Arrange eggplant on an aluminum-foil-lined baking sheet. Drizzle olive oil over eggplant, then sprinkle with Garlic MiniCubes; toss to coat. Roast for 30 minutes or until eggplant is very tender, stirring once.
Process eggplant with remaining ingredients in a food processor or blender until smooth. Serve with your favorite vegetable dippers or tortilla chips.
Arrange eggplant on an aluminum-foil-lined baking sheet. Drizzle olive oil over eggplant, then sprinkle with Garlic MiniCubes; toss to coat. Roast for 30 minutes or until eggplant is very tender, stirring once.
Process eggplant with remaining ingredients in a food processor or blender until smooth. Serve with your favorite vegetable dippers or tortilla chips.
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