Healthy Eggplant Dip

• 2 firm eggplants (about 1 1/2 lbs. each)
• 2 tablespoons olive oil
• 2 garlic cloves, pressed through a garlic press
• 1 lemon, zested and juiced
• 1 small onion, chopped
• 3 tablespoons finely chopped fresh basil
• salt & freshly ground black pepper, to taste

1. Preheat oven to 400 degrees.
2. Put the eggplants on a baking sheet lined with foil, prick with a fork in several places,and roast 45 to 60 minutes, until soft and shriveled.
3. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil; puree.
4. Add remaining ingredients and pulse just to combine.
5. Spoon into a bowl, cover and chill several hours or overnight before serving.

eggplants, olive oil, garlic, lemon, onion, fresh basil, salt

Taken from www.food.com/recipe/healthy-eggplant-dip-368503 (may not work)