Monday, August 7, 2017

Roasted Eggplant Dip

Ingredients for 2 cups

½ cup olive oil
1 Cilantro MiniCubes
1 Tbsp. lemon juice
2 medium eggplants, peeled and diced
2 Garlic MiniCubes


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.

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