2010: Week 6
Eggplant & Sundried Tomato Dip
1 medium eggplant, peeled and cubed
½ cup chopped sundried tomatoes
2 Tbsp. chopped garlic
4 Tbsp. olive oil
½ cup chopped fresh basil
Juice of ½ lemon
Salt & pepper
2 cups sour cream
Toss eggplant with 2 Tbsp. olive oil, 1 Tbsp. chopped garlic and salt & pepper. Bake at 350 degrees until tender; Cool. Add cooled eggplant, sundried tomatoes, 2 Tbsp. olive oil, garlic, basil and lemon juice to food processor. Blend until smooth. Add sour cream and blend again. Chill for 1 hour before serving.
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