Roasted Eggplant Dip

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 medium eggplants
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves
• 6 green onions, chopped
• 1 (10 3/4 ounce) can cream of celery soup
• 1 cup bloody mary mix or 1 cup spiced tomato juice
• 1/2 cup chopped fresh italian parsley
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup plain yogurt

Recipe

• 1 preheat the oven to 425°. line a baking sheet with foil.
• 2 cut each eggplant in half lengthwise; brush the cut sides with oil.
• 3 spread the garlic cloves on the baking sheet and drizzle them with the remaining oil.
• 4 roast for 20-30 minutes or until the eggplant is tender.
• 5 take the eggplants out of the oven; when they are cool enough to handle, scoop out the pulp and put pulp into a food processor.
• 6 squeeze the garlic cloves out of their skins and put in the food processor.
• 7 add the green onions, soup, bloody mary mix, parsley, salt, and pepper to the food processor.
• 8 pulse on and off until smooth.
• 9 transfer mixture to bowl; cover and refrigerate until ready to serve.
• 10 garnish dip with yogurt and serve.