Lemon, Eggplant & Parsley Dip
Time: 5 Minutes
Yield: 2 1/2 Cups
(8 Item Recipe)

Ingredients:

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

Directions:

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.

Note:

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.