Roasted Eggplant Dip

Roasted Eggplant Dip
MAKES 2 cups


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1/2 cup olive oil
2 medium eggplants, peeled and diced
2 Knorr® Garlic MiniCubes, crumbled
1 tablespoon lemon juice
1 Knorr® Cilantro MiniCube, crumbled


Prep: 10 Minutes
Cook: 30 Minutes

Preheat oven to 450°.

Arrange eggplant on an aluminum-foil-lined baking sheet. Drizzle olive oil over eggplant, then sprinkle with Knorr® Garlic MiniCubes; toss to coat. Roast for 30 minutes or until eggplant is very tender, stirring once.

Process eggplant with remaining ingredients in a food processor or blender until smooth. Serve with your favorite vegetable dippers or tortilla chips.

Created date

October 2011