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1 eggplant (around 1-1/4 pound), raw, peeled
1 tbsp. olive oil
4 garlic cloves
1/2 cup plain non-fat yogurt
1 cup parsley leaves
2 tbsp. tahini
1/4 tsp. crushed red pepper flakes
1/16 tsp. kosher salt
1 tbsp. lemon juice

Pre-heat oven to 375°F.

Lightly pierce eggplant with a fork and brush with 1 tsp. olive oil. Place on a foil lined cookie sheet and roast, turning occasionally until the flesh is tender (45 to 60 minutes). Let it cool slightly.

Remove the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes, and remaining olive oil. Process until smooth. Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.

Poster's Notes:
Thanks for helping and I hope you enjoy the dip! It's great for diets, even South Beach!

Posted by Adriana Lacerda

Nutritional Info Per Serving: N/A