Friday, February 1, 2013

Roasted Eggplant Dip - Soup Mix Magic and More

2 medium eggplants, about 1 pound each
1 package Knorr Recipe Classics Roasted Garlic Herb Soup, Dip and Recipe Mix
1/3 - 1/2 cup olive oil
2 tablespoons lemon juice
1/4 c up chopped fresh parsley
6 (8-inch) whole wheat or white pita breads, cut into wedges

Preheat oven to 400 degrees. Cut eggplants in half. Arrange eggplants in a foil lined baking pan. Bake 50 minutes or until very tender; cool.

With spoon, scrape eggplant from skins and place in food processor. Add soup mix, oil and lemon juice. Process until smooth; chill 2 hours.

Stir in parsley just before serving. Serve with pita wedges.

Makes 2 cups dip.

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