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