Eggplant dip

Lorie Mason


This can be served warm or cold. Tastes great on veggies or for dipping meatballs.


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10 Min
1 Hr
Convection Oven


How to Make Eggplant dip


  1. Cut eggplant in half length wise. Score the inside and drizzle with half the olive oil. Place face down on a cookie sheet and bake for 1 hour at 375.
  2. Scoop out the inside of the eggplant and let it cool.
    In a food processor add all ingredients and blend until smooth. (You may need to add more olive oil to get it smooth)
  3. Adjust seasonings to taste.
  4. Serve warm or cold.

Printable Recipe Card

About Eggplant dip

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Greek
Other Tag: Healthy

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