Preparation
15 minutes
Cook Time
1 hour
Serves
4
Cooking Level
Easy
Directions
Step 1
Preheat oven to 450°F. Roast eggplants on a large baking sheet until tender for approximately 1 hour, turning occasionally.
Step 2
Remove eggplants from oven and wrap in aluminum foil. Let sit for about 15 minutes until cool, then peel eggplants and remove any blackened flesh.
Step 3
Place the eggplant in a sieve and using a fork, press to remove any excess moisture or fluids.
Step 4
Combine eggplant flesh and all other ingredients, except the sour cream and herbs, in a food processor. Process until smooth and then add the sour cream. Pulse a few times until smooth.
Step 5
Place mixture in a covered serving bowl and refrigerate for at least one hour.
Step 6
When serving, bring to room temperature, then top with olive oil and chopped cilantro. Serve with pita bread, pita chips or some Pure Flavor® veggies for dipping.
