I love Mediterranean food, and the flavors in this change-of-pace dip are so vibrant.
—STACY MULLENS GRESHAM, OR
PREP: 20 MIN. • BAKE: 40 MIN. • MAKES: 16 SERVINGS (1/4 CUP DIP EACH)
1 large eggplant (about 1 1/2 pounds), peeled
1 small onion, coarsely chopped
6 garlic cloves, peeled
3 tablespoons olive oil
2 cups (16 ounces) 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
1. Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil.
2. Roast 40-45 minutes or until eggplant is very soft, turning and stirring the vegetables once. Cool slightly.
3. Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke.
4. Sprinkle with parsley. Serve with flatbread and vegetables as desired.