Eggplant and Yogurt Dip

Course : Eggplant
Serves: 1
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1 large eggplant, roasted
3 cloves garlic, crushed
1 cup yogurt cheese
1 tablespoon chopped fresh parsley (optional)
1 teaspoon salt and ground black pepper, to taste

Preparation / Directions:

Peel the roasted eggplant and spoon the pulp into a blender. Add garlic and blend. Add the yogurt cheese, a 1/4 cup at a time, until the desired consistency is achieved. You will want to use less yogurt cheese for a dip and more for a thinner sauce. Add parsley, salt and pepper and blend to combine. Pour into a bowl, cover, and refrigerate for at least two hours or overnight. Eggplant and Yogurt will tend to thicken with chilling. Serve as a dip or spread with vegetables or pita bread pieces. Also makes an excellent sauce for grilled or roasted meats and/or vegetables. (Refrigerate leftovers and bring to room temperature for serving.)

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