Cooking with BingoT Favorite Recipes for all to make

Eggplant Dip
I found this one years ago.
It's good for any party you have.

Eggplant Dip

Eggplant Dip try this low-calorie dip made from hearty cooked eggplant. Just bake, puree,chill, and serve.

2 firm eggplants, about 1½ pounds each
2 Tbsp olive oil
2 cloves of garlic, pressed
Grated zest and juice of 1 lemon
1 small onion, chopped
3 Tbsp finely chopped basil
Salt and freshly ground pepper

1. Preheat the oven to 400F. Put the eggplants on a baking sheet lined with foil, prick with a knife in several places, and roast 45 to 60 minutes, until soft and shriveled.

2. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse just to combine.

3. Spoon into a bowl, cover, and chill several hours or overnight before serving. This dip is great with toasted pita or pita chips.