Dinner & A Book

Eggplant Dip

Cut eggplant brush with olive oil

Roast in oven 45min @350 degrees

Cut into small pieces and put in blender with:

3T olive oil

1T vinegar

2T lemon juice

1T parsley

2 cloves garlic

Blend till smooth

Add: ½ - 1cup yogurt

3oz cream cheese

Add: salt/pepper

Refrigerate overnight

Serve with crusty bread