Ingredients
-
1
-
1/2
-
1/3
-
1
-
2
-
2
-
-
-
-
-
-
-
-
-
Directions
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. |
