This is another easy put-together recipe for friends and family. I like that it has no dairy and even Vegetarians will like the simplicity of this dip.
prep time20 Min
cook time1 Hr
olive oil, extra virgin
greek olives (optional)
How To Make
Pierce the eggplant with a fork several times and bake at 350 degrees for 1 hour. Cool and then chop eggplant.
In a food processor add eggplant, garlic, onion, parsley, tomato and Italian seasonings. Mix ingredients and drizzle extra virgin olive oil into the bowl while food processor is on. Drizzle just enough to incorporate all the ingredients.
Refrigerate for about 30 minutes. Top with olives (optional). Serve with crackers or bread.
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