You may also like
Categories:Viewed: 9 - Published at: 5 years ago
Ingredients
- 2 eggplants (1 lb. each), cut lengthwise in half Safeway 1 ea For $1.28 thru 02/09
- 3 Tbsp. KRAFT Italian Vinaigrette Dressing
- 2 cloves garlic, halved
- 1/4 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
- 1 Tbsp. chopped fresh basil
- 1 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1/4 tsp. ground black pepper
Method
- Heat oven to 400F.
- Place eggplant halves, cut sides up, on baking sheet.
- Score flesh with sharp knife; brush with dressing.
- Top with garlic.
- Bake 30 min.
- or until eggplant is tender.
- Cool 15 min.
- Scoop flesh from centers of eggplant halves; place, with garlic, in blender.
- Blend until smooth.
- Discard eggplant shells.
- Spoon eggplant mixture into medium bowl.
- Add remaining ingredients; mix well.
- Refrigerate 3 hours.
