Roasted Eggplant Dip

• 2 medium eggplants
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves
• 6 green onions, chopped
• 1 (10 3/4 ounce) can cream of celery soup
• 1 cup bloody mary mix or 1 cup spiced tomato juice
• 12 cup chopped fresh Italian parsley
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 cup plain yogurt

1. Preheat the oven to 425.
2. Line a baking sheet with foil.
3. Cut each eggplant in half lengthwise; brush the cut sides with oil.
4. Spread the garlic cloves on the baking sheet and drizzle them with the remaining oil.
5. Roast for 20-30 minutes or until the eggplant is tender.
6. Take the eggplants out of the oven; when they are cool enough to handle, scoop out the pulp and put pulp into a food processor.
7. Squeeze the garlic cloves out of their skins and put in the food processor.
8. Add the green onions, soup, bloody mary mix, parsley, salt, and pepper to the food processor.
9. Pulse on and off until smooth.
10. Transfer mixture to bowl; cover and refrigerate until ready to serve.
11. Garnish dip with yogurt and serve.

eggplants, extra virgin olive oil, garlic, green onions, cream of celery soup, bloody mary, fresh italian parsley, salt, ground black pepper, plain yogurt

Taken from www.food.com/recipe/roasted-eggplant-dip-135200 (may not work)