Ingredients
Method
Preheat the oven to 400°F.
Slice the eggplants in half and bake for 35-40 minutes until soft and mushy. Set on a cooling rack and allow to cool for a few minutes.
Using a spoon, scoop out the insides of the eggplants and add to the food processor along with the remaining ingredients to the food processor and blend until smooth.
Enjoy this dip with crackers or veggies!
