Lemon, Eggplant & Parsley Dip
Time: 5 Minutes
Yield: 2 1/2 Cups
(8 Item Recipe)
2 Organic Eggplants, large (2lbs)
2 Organic Garlic Cloves
2 Organic Green Onions
4 Tablespoons Organic Italian Parsley
4 Tablespoons Organic Lemon Juice
2 Tablespoons Organic Plain Non Fat Yogurt
3 Tabelspoons Organic Extra Virgin Olive Oil
1/2 Tablespoon Organic Ground Cumin
Wash the eggplants and prick in a few spots to allow steam to escape. Grill them over medium flame; turning frequently until charred on all sides and flesh is soft. Let cool and then split lengthwise and scoop out the flesh.
In a food processor add garlic, green onion, parsley, lemon and pulse until minced. Add eggplant, olive oil, cumin and pulse until items are pureed. Garnish with parsley.
You can top with fresh diced red onion and drizzle a little olive oil on top when ready to serve. Goes great with pita wedges or your favorite whole grain bread.
We also enjoy this dip with fresh veggies.