Roasted Eggplant & Avocado Dip

 

This recipe came from the "3 ingredient" status on my Facebook Fan Page. I asked you all to choose one ingredient and post it on my status. I would then pick three and create a recipe using them. I got such a great response from it that I've decided to do this every week! This is what I came up with for you.....

1 large Eggplant

1 ripe avocado

3 cloves of garlic

Juice of one Lemon

Handful of Fresh Parsley

Salt, Cumin

1 Heaping Tablespoon of Tahini Paste

1 cup sour cream

Flour Tortilla's, salt, lime

Blender

Preheat your oven to 400

Poke holes in the eggplant with a fork. Wrap the eggplant and garlic (peel on) in aluminum foil. Roast for 45 minutes.  Once it's cool enough to handle (about 5 minutes or so), cut the eggplant in half, scoop out the inside.

Cut the tortilla's in half. Then cut each half in half, then once more for each piece. You should have 8 "tortilla chips" for each flour tortilla. Drizzle them with olive oil, and salt. Bake about 8-10 minutes, turning half way through. Keep close eye on them so they don't brown too much. Take them out, add a couple squeezes of lime juice (optional).

In a blender add the eggplant, garlic, lemon juice, salt, cumin, parsley and avocado. Puree until well blended and smooth. You can either serve right away, or chill for about half hour, then serve. You can use toast, vegetables or slices of baguette to serve this on. Enjoy!

 Copyright © 2012 Salvo-lutions by, Dana Salvo