Greek Roasted Eggplant Dip |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 25 |
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This dip is best the next day. Ingredients:
1 eggplant |
1/2 cup soft fresh goat cheese |
1/3 cup onion, finely chopped |
1 small red bell pepper, finely chopped |
2 tablespoons basil, finely chopped |
2 tablespoons parsley, finely chopped |
Directions:
1. Roast the eggplant at about 400 until the skin is crisp.
2. Let cool. When it is cool enough to handle, cut open. If there are a load of seeds, take them out. They can be bitter.
3. Scoop the eggplant into a bowl.
4. Mash the eggplant, and add the rest of the ingredients.
5. Put in container and let rest for a few hours for flavors to develop.
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