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Dinner & A Book

Eggplant Dip Recipe

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

 

 

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