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Roasted Eggplant Dip
This creamy roasted eggplant dip is perfect for parties or healthy snacking.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizers
Cuisine:
Mediterranean
Keyword:
eggplant dip, eggplant dip recipe, healthy eggplant dip, roasted eggplant dip
Servings:
8
servings
Author:
Gina Matsoukas
Ingredients
1
medium whole eggplant
3
cloves
garlic
1/4
cup
plain greek yogurt
I used 2% Chobani
juice of 1/2 lemon
1
tablespoon
tahini
1/4
cup
fresh parsley
2
tablespoons
extra virgin olive oil
salt & pepper to taste
Toasted pine nuts
pepitas, parsley and olive oil for garnish
Instructions
Preheat oven to 400 degrees.
Wash eggplant and poke holes with a knife all around exterior. Place on a baking sheet.
Wrap garlic cloves in aluminum foil and place on sheet with eggplant.
Roast for 35-40 minutes until the eggplant is browned and soft. Flip once in the middle of roasting.
Remove eggplant from oven and slice in half lengthwise. Scoop flesh out of the skin and place in a food processor.
Squeeze roasted garlic out of it's skin and into the food processor as well.
Add remaining ingredients except olive oil to the food processor and process for about 30 seconds until combined.
Drizzle olive oil into the food processor while running and process for about another minute until smooth.
Season to taste with more salt & pepper if needed.
Transfer to serving dish and garnish.
Nutrition
Serving:
1
SERVING
|
Calories:
213
kcal
|
Carbohydrates:
14
g
|
Protein:
7
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
12
g
|
Sodium:
63
mg
|
Fiber:
3
g
|
Sugar:
7
g