Roasted Eggplant Dip
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- 2 eggplant halved
- 1/2 red onions finely chopped
- 1/2 cup(s) basil chopped
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) red wine vinegar
- Roast 2 halved eggplants, cut side down at 400 degrees until very soft, about 30-40 minutes. let cool. Scoop out the flesh and roughly chop. In a bowl, mix with onion, basin olive oil, vinegar and season with salt/pepper. Serve with vegetable chips.
This recipe is a personal recipe added by DWheeler and has not been tested or endorsed by MyRecipes.
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Roasted Eggplant Dip Recipe at a Glance
- COURSE: Appetizers