Greek Eggplant Dip

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 eggplants (3 lb total)
• 3 garlic cloves, crushed
• 2 large tomatoes, cored and roughly chopped (about 2 cups)
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh basil leaves, finely chopped
• 1/2 cup olive oil
• 1 tablespoon red wine vinegar
• salt and pepper, to taste

Recipe

• 1 preheat oven to 375°f line a rimmed baking sheet with foil. cut a slit on 2 sides of each eggplant and place on baking sheet. bake until eggplant is tender when pierced with a knife and skin has wrinkled, 45-60 minutes.
• 2 when eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin. place pulp in a blender with garlic, tomatoes, parsley, basil, olive oil and vinegar and blend at low speed until mostly smooth and thick. season with salt and pepper.
• 3 cover and refrigerate dip until ready to use. taste and adjust seasoning. serve with pita wedges and sliced bell peppers, if desired.