Roasted Eggplant & Garlic Humus Spread

Part One: Cook Your Eggplant

1 Eggplant Washed, Peeled And Cut Into 1/4 or 1/2 Inch Cubes

2 TBSP Extra Virgin Olive Oil

1/2 TSP Minced Garlic

1/4 TSP Sea Salt

1/4 TSP Ground White Pepper

1 TSP Diced Flat Leaf Parsley

1 Bowl

1 Baking Sheet

1 Piece of Aluminum Foil

Preheat Oven at 350

Pour Your Cut Eggplant Into Your Bowl

Add in Oil, Salt, Pepper, Garlic, & Parsley And Toss To Coat Eggplant

Spread Eggplant Evenly Onto Baking Sheet Lined With Aluminum Foil

Bake For 20 Minutes

Remove Eggplant And Cool In The Refrigerator For 2 Hours

Part Two: Prepare Humus

2 TBSP Extra Virgin Olive Oil

3 TBSP Lemon Juice

1 14.5 Oz Can of No Salt Added Chickpeas, Rinsed & Drained or Cook Your Own Chickpeas Plain 

1 Cup Fat Free Plain Greek Yogurt or Fat Free Plain Yogurt

1/4 Cup Basil Leaves

1 Cup Crumpled Feta Cheese

1 Large Bowl

Mix All Ingredients in large Bowl

Add In Cooked & Cooled Eggplant And Toss To Coat

Part Three: Blend Everything In a Vitamix, Blender or Food Processor

Use Humus As a Topping On Veggie Burgers, Dip For Vegetables, As a Spread On Paratha's, Pita's, or Besan Pancakes

Roasted Eggplant

Roasted Eggplant & Garlic Humus Spread 

Blended In My Vitamix

Whole Wheat Paratha