Ingredients
Units
Scale
- 1 eggplant, roasted
- Juice of 1/2 lemon
- 8-10 fresh basil leaves
- 1/2 cup of grated fresh Parmesan or Romano cheese
- 1 head of garlic, roasted
- 3-4 tbs. olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 dried oregano
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven 375 degrees F.
- Bake eggplant and garlic for 35-30 minutes, or until the eggplant is wilted and soft.
- Let the eggplant cool and then scoop the meat out and place in a bowl.
- Pop the garlic from the skin and place the garlic, lemon juice, eggplant, basil leaves, Parmesan cheese, seasonings and olive oil in a food processor and give a few good chops until the desired consistency is achieved. Taste for seasonings.
- Serve and enjoy!
Notes
For freshness, store in an airtight container and refrigerate. Dip will stay fresh for 4-5 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
