Greek Roasted Eggplant Dip

This dip is best the next day.

• Ready In: 50 mins
• Serves: 25

Ingredients

• 1  eggplant
• 1⁄2 cup  soft fresh goat cheese
• 1⁄3 cup onion, finely chopped
• 1  small red bell pepper, finely chopped
• 2  tablespoons basil, finely chopped
• 2  tablespoons parsley, finely chopped

Directions

1. Roast the eggplant at about 400 until the skin is crisp.
2. Let cool. When it is cool enough to handle, cut open. If there are a load of seeds, take them out. They can be bitter.
3. Scoop the eggplant into a bowl.
4. Mash the eggplant, and add the rest of the ingredients.
5. Put in container and let rest for a few hours for flavors to develop.