A simple Greek appetizer made out of roasted eggplant that can be used as a dip with sprouted grain pita, raw veggies or as a spread on your favorite sandwich!

Ingredients

2 large eggplants

3 tablespoon extra virgin olive oil

2 cloves garlic, minced

2 tablespoons lemon juice

Sea salt and pepper to taste

3 tablespoons chopped parsley leaves

Directions

Heat oven to 425°F. Cut eggplant in half lengthwise and rub with oil.

Place on parchment-lined baking sheet, cut side down, and roast until tender, about 25 minutes. Remove from oven and allow to cool.

Once cool, scoop the pulp out into a food processor, and add all the remaining ingredients except the parsley.

Process until smooth.

Stir in parsley and serve.

Serving Suggestions:

– Grilled Sprouted grain pita wedges, raw veggies, or use as a sandwich spread!