Pierce eggplant with fork, place on foil lined baking sheet along with shallots. Bake for 20 minutes or until tender. Let cool slightly then peel and chop coarsely.
In food processor combine eggplant, shallots, yogurt, lemon juice, olive oil,and process until blended.
Spoon dip into serving bowl, season to taste.
Serving
Suggestions
Serve with pita or vegetables.
Originally Submitted
9/2/2010
0 Out of 5 from
0 reviews
You can add this Megans Roasted Eggplant Dip recipe to your own private DesktopCookbook.