Eggplant Dip

Ingredients

• 1 eggplant
• 1 garlic clove
• 150 g Greek yogurt
• 3 tablespoons lemon juice
• 1 1/2 tablespoons oil
• 1 tablespoon parsley, finely chopped
• 2 teaspoons pomegranate molasses

Directions

1. 1

   roast eggplant untill its soft. prob want to puncture holes in the skin so it doesnt explode. takes about half to one hour at 180 degrees.

2. 2

   when cool peel eggplant and mash (or blend if you prefer a smoother dip) with the rest of the ingredence.

3. 3

   good with crusty hot bread or with chicken or any middle eastern or morrocan meal.

4. 4

   gets better after a few days -- flavours mix mingle and develop.