• Liz Talley

Roasted Eggplant Dip


Serve with pita or vegetable chips

1 medium eggplant

2-3 Tbsp. finely chopped red onion

1/3 c. finely snipped basil

1 Tbsp. olive oil

Splash of red wine vinegar

Salt and pepper

Preheat oven to 375. Line a rimmed baking sheet with parchment paper.

Cut the unpeeled eggplant in half lengthwise and place cut-side down on the baking sheet. Roast until very soft, about 30-40 minutes.

Scoop out the eggplant flesh and mash in a bowl with the other ingredients.

Or puree in a food processor. Season to your taste with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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