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Greek Roasted Eggplant Dip

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Ingredients

Adjust Servings:
1 eggplant
1/2 cup soft fresh goat cheese
1/3 cup onion, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons basil, finely chopped
2 tablespoons parsley, finely chopped

Nutritional information

6.3
Calories
0 g
Calories From Fat
0.1 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
0.8 mg
Sodium
1.4 g
Carbs
0.7 g
Dietary Fiber
0.7 g
Sugars
0.2 g
Protein
23g
Serving Size

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Greek Roasted Eggplant Dip

Features:
    Cuisine:

    This dip is best the next day.

    • 70 min
    • Serves 25
    • Easy

    Ingredients

    Directions

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    Greek Roasted Eggplant Dip, This dip is best the next day , This dip is best the next day


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    Steps

    1
    Done

    Roast the Eggplant at About 400 Until the Skin Is Crisp.

    2
    Done

    Let Cool. When It Is Cool Enough to Handle, Cut Open. If There Are a Load of Seeds, Take Them Out. They Can Be Bitter.

    3
    Done

    Scoop the Eggplant Into a Bowl.

    4
    Done

    Mash the Eggplant, and Add the Rest of the Ingredients.

    5
    Done

    Put in Container and Let Rest For a Few Hours For Flavors to Develop.

    Avatar Of Deborah Flores

    Deborah Flores

    Taco truck maestro serving up authentic and mouthwatering Mexican street food.

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