1. Brush a backing pan with I tablespoon olive oil. Slice the eggplant. 2. in half, the long way, and place it, cut side down, on the oiled. 3. baking pan. Bake 375ยบ for 45 minutes, or until soft. 4. Cut the eggplant, including the skin, into small pieces, and. 5. place in a blender. Add 3 tablespoons olive oil, the vinegar, lemon. 6. juice, parsley, and garlic. Blend until smooth. 7. Add the yogurt, cream cheese, and bread crumbs. Blend. 8. again, and add salt and pepper. Refrigerate overnight. 9. Use as a dip with bread, crackers, fingers, etc. ---------------------------------------------------------------------------
Nutrition
Ingredients
