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+ servings

Roasted Eggplant Dip with Yogurt

A creamy and smoky dip made with roasted eggplant and tangy yogurt.
Print Recipe
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 4 servings
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 1 cup Greek yogurt
  • 2 cloves garlic minced
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper freshly ground

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the eggplants on a baking sheet and prick them a few times with a fork.
  3. Roast the eggplants in the oven for about 40 minutes, or until the skin is charred and the flesh is soft.
  4. Remove the eggplants from the oven and let them cool slightly.
  5. Peel the skin off the eggplants and place the flesh in a blender.
  6. Add the Greek yogurt, minced garlic, olive oil, lemon juice, salt, and black pepper to the blender.
  7. Blend until smooth and creamy.
  8. Transfer the dip to a serving bowl and drizzle with a little extra olive oil if desired.
  9. Serve with pita bread, crackers, or fresh vegetables.

Nutritional Value

Calories: 120kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 300mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg

Keywords

Dip, Eggplant, Yogurt
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