Roasted eggplant dip
1 medium, (about 1 1/2 pounds)
3 large clove(s), peeled
Plain fat free Greek yogurt
Sun-dried tomatoes (without oil)
8 medium, finely chopped
1½ tsp, grated
Fresh lemon juice
- Preheat oven to 425°F. Line small baking sheet with foil and spray with nonstick spray.
- With fork, pierce eggplant several times. Spray garlic with nonstick spray and wrap in foil. Place eggplant and garlic on prepared baking sheet. Roast, turning once or twice, until eggplant is very soft, skin is lightly charred, and garlic is very soft, about 45 minutes. Remove from oven; let eggplant stand until cool enough to handle.
- Cut eggplant lengthwise in half; scoop out ﬂesh and transfer to food processor. Unwrap garlic and add to processor along with yogurt, sun-dried tomatoes, lemon zest and juice, harissa, and salt. Pulse until smooth. Can be refrigerated up to 3 days.
- Per serving: 1/4 cup