Creamy Roasted Eggplant Dip

• 2 eggplants (1 lb. each), cut lengthwise in half Safeway 1 ea For $1.28 thru 02/09
• 3 Tbsp. KRAFT Italian Vinaigrette Dressing
• 2 cloves garlic, halved
• 1/4 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
• 1 Tbsp. chopped fresh basil
• 1 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/4 tsp. ground black pepper

1. Heat oven to 400F.
2. Place eggplant halves, cut sides up, on baking sheet.
3. Score flesh with sharp knife; brush with dressing.
4. Top with garlic.
5. Bake 30 min.
6. or until eggplant is tender.
7. Cool 15 min.
8. Scoop flesh from centers of eggplant halves; place, with garlic, in blender.
9. Blend until smooth.
10. Discard eggplant shells.
11. Spoon eggplant mixture into medium bowl.
12. Add remaining ingredients; mix well.
13. Refrigerate 3 hours.

eggplants, italian vinaigrette, garlic, s, fresh basil, lemon juice, ground black pepper

Taken from www.kraftrecipes.com/recipes/creamy-roasted-eggplant-dip-181514.aspx (may not work)