Fooling around in the kitchen has led to a new herb blend and an eggplant dip I hope you will enjoy. We served it with slices of fresh carrot, fennel and kohlrabi. Try any crisp veggies you have or crackers.
2 cups roasted eggplant, peel discarded
1/2 cup Greek or other natural yogurt
1 tablespoon Malibu Herb Blend
3 tablespoons virgin olive oil
2 diced paste tomatoes
1/2 teaspoon smoked paprika
1/4 teaspoon garlic granules or 1 medium minced garlic clove
1 tablespoon lemon juice
2 tablespoons fresh parsley or 1 tablespoon dried
If your yogurt has a lot of liquid try pouring off that excess and then add yogurt to mixture. The tomatoes do not need peeling. Combine all ingredients and if desired salt to taste. You’ll find this a snap to prepare and a healthful starter to meals when you want to serve a little something before dinner.