Eggplant (Aubergine) Dip (Melitzanosalata)

Spread on warm bread, or use as a dip!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  large eggplant
• 1  medium onion, finely chopped
• 3⁄4 cup  packaged  breadcrumbs (75g)
• 2  tablespoons plain yogurt
• 3  garlic cloves, crushed cup chopped fresh parsley
• 1  tablespoon cider vinegar
• 1 1⁄2 tablespoons lemon juice
• 1⁄2 cup olive oil

Directions

1. Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft.
2. Remove eggplant from oven; cool slightly.
3. Peel eggplant, chop flesh roughly.
4. Combine eggplant flesh with remaining ingredients in food processor, process until smooth.
5. Refrigerate mixture several hours or overnight Makes about 2 cups.