Time: Prep time: 2 hours; Active cook time: 20 minutes
6 Adagio® Baby Eggplants
3 garlic cloves
1 tbsp Dijon mustard
1 tbsp Greek yogurt plain
1 tsp salt
¼ cup olive oil
1 tbsp fresh Chives, cut
Feta cheese to taste
2 rounds flatbread
Tired of hummus? Dip into this flavor-packed alternative for a spin on a classic!
Preheat the oven to 425°.
Peel garlic and cut cloves in half.
Cut a small slit into the eggplant and stuff with one half clove of garlic each.
Place the whole eggplants in the oven for 1 hour until they are soft and wrinkled.
Remove eggplants from the oven and let cool for 20 minutes until they reach room temperature. When cool, cut in half and remove insides into a colander. Put a clean dish towel or paper towel on top and push out any excess liquid.
Place eggplant in a food processor and mix in Dijon, yogurt, salt, and olive oil. Pulse until you reach a hummus like consitancy. Mix in juice from ½ a lemon.
Portion into bowls and top with chives and Feta cheese.