|Prep time||30 minutes|
|Cooking time||45 minutes|
|Total time||1 hour, 15 minutes|
A great appetizer dip!
Preheat oven to 375°F. Prick the eggplant in several places with a knife or fork. Place on a baking sheet and roast the eggplant in the oven for 45 minutes to an hour, turning it occasionally. Remove from oven when the eggplant
soft and collapsing and the outside is blackened. Place the eggplant in a bowl and set aside until it is cool enough to handle. While the eggplant is cooling, mix all of the remaining ingredients in a large bowl. When eggplant is cool, remove and discard the blackened skin and any excess liquid that has accumulated in the bowl. Mash the flesh with a fork (or finely dice with a knife, add to the remaining ingredients and blend well). Serve with warm pita bread.
Tip: For a smooth texture, use a food processor to blend the ingredients together.
Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.