Ingredients
1 large eggplant (about 1-1/2 pounds), peeled1 small onion, coarsely chopped6 garlic cloves, peeled3 tablespoons olive oil2 cups reduced-fat sour cream4 teaspoons lemon juice3/4 teaspoon salt1/2 teaspoon pepper10 drops liquid smoke, optionalMinced fresh parsleyOptional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives
Preparation
Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil.
Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly.
Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke.
Sprinkle with parsley. Serve with flatbread and vegetables as desired.
