Name: Mediterranean Eggplant Dip
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large eggplant (about 1-1/2 pounds), peeled; 1 small onion, coarsely chopped; 6 garlic cloves, peeled; 3 tablespoons olive oil; 2 cups reduced-fat sour cream; 4 teaspoons lemon juice; 3/4 teaspoon salt; 1/2 teaspoon pepper; 10 drops liquid smoke, optional; Minced fresh parsley; Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives

Roasted eggplant and garlic give this silky Mediterranean eggplant dip bold flavor, while sour cream keeps it light, cool and craveable.

Ingredients

1 large eggplant (about 1-1/2 pounds), peeled

1 small onion, coarsely chopped

6 garlic cloves, peeled

3 tablespoons olive oil

2 cups reduced-fat sour cream

4 teaspoons lemon juice

3/4 teaspoon salt

1/2 teaspoon pepper

10 drops liquid smoke, optional

Minced fresh parsley

Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives

Instructions

1 Prep the eggplant

2 Preheat the oven to 400°F. Cut the eggplant crosswise into 1-inch slices, and place them on a greased 15x10x1-inch baking pan. Top the eggplant with the onion and garlic cloves, then drizzle everything with the olive oil.

3 Roast the vegetables until the eggplant is very soft, 40 to 45 minutes, turning and stirring once. Let them cool slightly.

4 Blend the base

5 Place the eggplant mixture in a food processor, and process it until it's blended.

6 Add the remaining ingredients

7 Transfer the eggplant mixture to a large bowl, then stir in the sour cream, lemon juice, salt, pepper and, if using, the liquid smoke. Sprinkle the dip with minced parsley, then serve it with flatbread and vegetables, as desired.