1 eggplant
juice of 1 lemon
8 ounces plain Greek yogurt
1 clove garlic
1 cup plain or flavored hummous
2 T parsley
Bake eggplant at 350 degrees until soft (about 1/2 hour)
Cool, peel
Place in food processor and mix until desired consistency
Add chopped garlic, lemon juice, parsley, yogurt and hummous
Blend well
Serve chilled with pita bread or crackers
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