- Preheat oven to 400° F.
- Cut a shallow slit from the top to the bottom of the eggplant. Place into a baking pan and roast for 40 minutes or until soft. Allow to cool then cut in half.
- Scoop the inside of the eggplant and place in food processor or blender. Discard the peel.
- In the food processor or blender, place all other ingredients and blend until you have a smooth mixture.
- Pair this dip with 1/4 cup of carrot & cucumber spears and crackers for a creditable snack.
One serving provides 1/4 cup vegetable.