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.

Posted on January 24, 2005 at 10:51 am by andreah · Permalink
In: Andrea's Corner, General Topics, Kosher Kitchen, Kosher Recipes, Uncategorized

Leave a Reply