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Roasted Eggplant Dip
1 medium eggplant
1 small garlic clove, diced
1-2 tablespoons extra virgin olive oil
¼ cup grated parmesan cheese (optional)
Sea salt to taste
Preheat oven to 400 degrees F.
With fork, pierce several holes in eggplant. Place on greased baking sheet. Bake for 40 minutes, until very tender and slightly charred. Let cool.
Slice lengthwise, scrape out flesh with fork and puree with remaining ingredients in food processor, fitted with steel blade. Serve with cut vegetables, or spread on rice cakes / whole grain crackers.