I made this eggplant dip for my birthday dinner last night and it was a perfect addition to a greek themed meal. The dip is healthy, and a great option for people who have allergies or are vegan as it doesn’t have any major allergens and is animal-free. Serve it with pita chips or homemade flatbread.

• 2 large eggplants
• 2 tbsp rosemary, chopped
• 1 lemon, juiced
• 3 cloves chopped garlic
• parsley, chopped
• olive oil
• salt
• pepper

1. Preheat oven to 375F
2. Slice eggplants in half. Score the flesh side down to, but not through, the skin.
3. Drizzle scored flesh with olive oil. Sprinkle with rosemary, salt, and pepper.
4. Place flesh side down on a rimmed baking sheet and cook for 30-40 minutes or until soft.
5. Scoop the eggplant flesh into the bowl of a food processor. Add lemon juice and garlic.
6. Pulse. Slowly drizzle in olive oil, continuing to blend, until mostly smooth (3-4tbsp).
7. Season with salt and pepper.
8. Transfer into a serving bowl, drizzle with olive oil, and top with chopped parsley.