Roasted Eggplant Dip
Ingredients:
- 1 large eggplant
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 3/4 cup sour cream
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
Preparation:
Pre-heat oven to 350°. Cut eggplant into 1/2 inch slices and rub with oil and garlic. Place on baking sheet and roast about 30 min.
Transfer to food processor and purée. Transfer to bowl and add rest of ingredients.
Keeps 3 days in refridgerator.Serve with bagel chips or crackers.
Servings: 1 1/2 cupSource:
Submitted by: Recipe Group Member
Date:
