Eggplant Truffle Dip
- 2 medium eggplants
- 4 Tbsp olive oil
- 2 tsp truffle salt
- 1 tsp garlic powder
- pepper to taste
- Preheat oven to 400.
- Using a fork, poke holes in eggplant in multiple places.
- Bake for 45 minutes or until eggplant is tender.
- Let cool, slice eggplant in half and scoop innards into a bowl.
- Stir in remaining ingredients. Stir until smooth.
Published: Thursday, September 15th, 2011
