Kathie Oh's Recipe

Medeterranean Eggplant Dip

Category: on the sidelines

1 1/2 cups Greek style or plain yogurt
1 dry 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

Prep Time: 15 min.
Cook Time: 20 min.

Stir together ranch and yogurt in a small bowl and set aside.

Place olive oil in large pan on medium high heat. Add eggplant and onion stirring often for 15-20 minutes, or until mixture turns golden brown. Remove 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