Baked Eggplant Dip


Baked Vegan Eggplant Dip

Vegan dip to go with chips, rice or crackers.

2 cups eggplant, peeled and cut.

2 garlic cloves, chopped.

¼ teaspoon salt

1 tablespoon lemon juice

2 tablespoon olive oil

2 tablespoons chopped green onions

Preheat oven to 350 degrees Fahrenheit.

Put eggplant and garlic in a baking dish. Season with salt and lemon juice. Pour olive oil over and mix.

Bake 30 minutes or until soft.

Puree in a blender.

Top with green onions and serve.

2 servings

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