Cooking Instructions
- 1
Preheat oven to 400. Place eggplant on a cookie sheet lined with foil and sprayed with cooking spray to prevent sticking
- 2
Add eggplant to cookie sheet and roast for 45 min, turning every 13 min.
- 3
Take eggplant out and slice down the middle halfway to help the cooling process. Cool about 10 min.
- 4
Add all ingredients to food processor. Scrape out the eggplant from its skin with a spoon into the food processor.
- 5
Blend for 30 seconds. Check consistency. I like mine like a creamy paste. Not too thin and not too thick. Drizzle in more oil or a tablespoon of water at a time, if desired to thin out dip. When adding liquid make sure food processor is running. Taste for salt. Add more if desired.
- 6
You really can't over process this dip, so keep going until smooth and creamy!
- 7
Chill for atleast an hour in fridge.
- 8
Serve with warn pita, pita chips, carrots, celery, as a sauce to kabob skewers or in a sandwich wrap.
- 9
Check out my kefta kabob recipe and use as a condiment!
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