Eggplant Dip
Roasted eggplant, garlic, tahini, and yogurt blend into a creamy, smoky dip perfect for parties or versatile as a spread. Easy to make with wholesome ingredients, it’s a crowd-pleaser every time!
Servings: 8 servings
Ingredients
- 1 medium eggplant
- 3 cloves garlic
- 1/4 cup plain greek yogurt
- 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 or pepitas, parsley and olive oil for garnish
Instructions
- Preheat the oven to 400°F.
- Wash eggplant and poke holes with a knife all around the exterior. Place on a baking sheet.
- Wrap garlic cloves in aluminum foil and place on the sheet with the eggplant.
- Roast both the eggplant and garlic 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 the roasted garlic out of its skin and into the food processor as well.
- Add the 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 and pepper if needed.
- Transfer to serving dish and garnish.
Nutrition
Serving: 1SERVING | Calories: 213kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 63mg | Fiber: 3g | Sugar: 7g