Roasted Eggplant & Cheddar Dip
- prep time5 min
- total time 55 min
- serves 4-6
A delightful dip served with toasted pitas and cucumber slices.Courtesy of Black Diamond.
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
1. Preheat oven to 375°F.
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.
3. Bake for 45-50 minutes, or until the flesh is roasted and soft.
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.
5. Garnish with 2 tsp of fresh chopped parsley and serve with toasted pita and cucumber slices.