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| Mediterranean Eggplant Dip |
| Ingredients |
1 1/2 cups Greek style or plain yogurt
1 packet (1.0 oz) Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
3 tablespoons extra virgin olive oil
1 eggplant (1 lb), peeled, grated*
1 large onion, grated* and drained
1 to 2 tablespoons dried mint, finely crushed Toasted Pita Bread, for dipping |
| Preparation |
Prep Time: 15 min.
Cook Time: 20 min.
Stir together yogurt and Hidden Valley® Original Ranch® Dressing and Seasoning Mix in a small bowl. Set aside.
Place olive oil in large sauté pan on medium high heat. Add eggplant and onion and sauté, stirring often for 15-20 minutes, or until mixture turns golden brown. Remove sauté pan from heat.
Add seasoned yogurt to eggplant mixture and stir to combine, and then place in serving bowl.
GARNISH: Place butter in a small sauté pan on medium-high heat and melt. Remove from heat, add mint and stir to combine. Pour mint mixture on top of dip.
Serve with toasted pita bread.
Makes about 2 1/4 cups
*Note: To grate the onion and eggplant, use the large slits/holes on a multi-surface hand grater.
Serves: 4-5
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