Prep Time
5 min
Cook Time
50 min
Yields
4-6 servings
A delightful dip served with toasted pitas and cucumber slices.Courtesy of Black Diamond.
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ingredients
1
eggplant, halved
¼
cup sour cream
½
cup Black Diamond Light Original Cheese Spread
1
tsp cumin
¼
tsp chili powder
¼
tsp ground coriander
¼
tsp salt
¼
tsp pepper
2
Tbsp olive oil
3
tsp lemon juice
3
Tbsp and 2 teaspoons fresh parsley, chopped
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directions
Step 1
Preheat oven to 375°F.
Step 2
On a parchment lined baking sheet, place both halves of the eggplant flesh side up. Drizzle olive oil over each one and season with salt and pepper.
Step 3
Bake for 45-50 minutes, or until the flesh is roasted and soft.
Step 4
Once cooled, spoon out the flesh and place in a food processor. Add in the remaining ingredients and the 3 tbsp of fresh parsley and blend until smooth.
Step 5
Garnish with 2 tsp of fresh chopped parsley and serve with toasted pita and cucumber slices.