Roasted Eggplant Dip
Oct. 25th, 2007 04:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
calzephyrOne of my co-workers brought this in with crackers and it was really good!
1 large or 2 small eggplant(s)
2 cloves of garlic
20 green olives, pitted
Handful of fresh basil
1. Cut eggplant in half and roast in oven face down on a baking sheet for about 45 min or until soft. Let cool and peel off skin.
2. Place eggplant, garlic, olives and basil in a blender and blend until smooth.
Squeeze some fresh lemon on top before serving if desired.
1 large or 2 small eggplant(s)
2 cloves of garlic
20 green olives, pitted
Handful of fresh basil
1. Cut eggplant in half and roast in oven face down on a baking sheet for about 45 min or until soft. Let cool and peel off skin.
2. Place eggplant, garlic, olives and basil in a blender and blend until smooth.
Squeeze some fresh lemon on top before serving if desired.
