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Eggplant and Garlic Dip
Posted By Mary Lou On January 17, 2011 @ 2:23 pm In All Recipes,Appetizers & Snacks,Dips,Freezing | 1 Comment
Preheat oven to 400 degrees.
Peel away the outer layers of the garlic bulb papery skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic head on a sheet of aluminum foil. Drizzle a couple teaspoons of olive oil over the head, using your fingers to make sure the garlic head is well coated. Wrap tightly with foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Let cool, and then press out each soft clove.
Put eggplant puree, lemon juice, parsley, yogurt and garlic in the bowl of a food processor and pulse about 10 times until smooth.
While the machine is running, gradually incorporate the olive oil in a steady, thin stream.
Add the hot pepper flakes, salt and pepper, pulse to incorporate.
Refrigerate overnight for flavors to blend, then bring to room temp before serving in a pretty bowl surrounded to toasted pita bread, crackers or raw veggies.
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