Information

Ingredients

3 large eggplant
5 garlic cloves
1 medium onion - chopped
2 tbsp extra virgin olive oil
Sea salt
black pepper
2 boxes veggie broth
tbsp fresh chopped parsley
squirt of tomato paste

Directions

Preheat oven to 400 degrees
Cut eggplants in half brush with olive oil, lay cut side down on parchment lined sided sheet pan.
bake until soft and roasted about 25 minutes. 1/2 way through put garlic in foil with a tad of olive oil and roast as well.
Add 1 tbsp olive oil to hot pan and add chopped onion and cook until tranlucent.
When soft and cooled a bit, peel eggplant then coarsely chop.
Add to pan with onions, add roasted garlic and broth...simmer 15 minutes.
Add squirt of tomato paste after 5 minutes.
Puree with hand stick blender until smooth, salt and pepper and fresh chopped parsley and a swirl of greek yogurt if desired. Serve with toasted whole wheat pita.