Quick & Easy

Greek eggplant dip

greek eggplant dip
1.5 Cup



1.Cut eggplant into 1cm (½-inch) slices. Place in colander, sprinkle with salt, stand 30 minutes. Rinse eggplant under cold water, drain on absorbent paper.
2.Preheat grill (broiler).
3.Brush both sides of eggplant with oil, grill, in batches, until browned both sides and tender. When cool enough to handle remove skin from eggplant.
4.Process eggplant with remaining ingredients until combined. Refrigerate 3 hours or overnight, season to taste.

Dip can be made three days ahead, store, covered, in the refrigerator


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