Eggplant Yogurt Dip
A healthy and easy appetizer! Grilled eggplant is combined with creamy Greek yogurt, garlic, and lemon for a delicious dip.
Ingredients
Main Ingredients
- 1 lb eggplant about 450 g
- 0.75 cup plain Greek yogurt
- 1 clove garlic minced
- 1.5 tsp lemon juice
- 1 tsp extra virgin olive oil
- 1 tbsp olive oil for grilling
- 0.5 tsp salt
- 1 tbsp fresh parsley chopped, optional
Instructions
Preparation Steps
- If using a traditional BBQ: Pierce eggplant all over with a fork. Place on a greased grill over medium heat; close lid and grill, turning once, until charred and wrinkled and flesh is softened, about 20 minutes. Let stand until cool enough to handle.
- If using an indoor grill: Pierce eggplant all over with a fork. Cut in half lengthwise. Brush entire eggplant with 1 tablespoon of olive oil. Place cut side down on the indoor grill. Set for MAX heat and grill for 12 minutes.
- If using the BBQ: slice eggplant open and scoop flesh into a bowl, discarding skin. If using the indoor grill, scoop out eggplant flesh into a bowl, discarding the skin.
- Mash the eggplant flesh and let it drain in a fine-mesh sieve for 20 minutes.
- In a bowl, combine Greek yogurt, mashed eggplant, minced garlic, lemon juice, 1 teaspoon olive oil, and salt.
- Refrigerate for 1 hour before serving.
- Garnish with chopped parsley, if desired. This recipe makes about 1.5 cups.
Notes
Serve this eggplant yogurt dip with fresh vegetables, pita bread, or crackers. It's a perfect appetizer for parties or a healthy snack.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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