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Kosher Nexus
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Eggplant Dip

A creamy eggplant dip that has no tomatoes! Something light and different for a change! Great dipping for pita pieces, veggies, bread squares or crackers.

Eggplant Dip

Olive oil
1 eggplant
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon chopped parsley
2 cloves garlic
1 cup yogurt
1 3-oz package cream cheese
1 tablespoon bread crumbs
salt and pepper to taste

Slice the eggplant lengthwise and brush cut halves with olive oil. Put cut side down on a baking sheet and bake at 375 for 45 degrees minutes or until soft.

Cut the eggplant into small pieces and put into a blender or food processor. Add 3 tablespoons olive oil, vinegar, lemon juice, parsley and garlic. Blend until smooth. Add the yogurt, cream cheese and bread crumbs. Blend again and add salt and pepper. Refrigerate overnight.