Smoky Eggplant Dip with Yogurt and Za'atar
Ingredients
The dip
-
1
lb
eggplant
-
1
tablespoon
tahini
-
2
tablespoons
fresh lemon juice
-
3
tablespoons
Greek yogurt
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
torn fresh mint (optional)
-
1
teaspoon
za’atar
-
to taste
kosher salt
For serving
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Prick the eggplant in a few spots and place it on the sheet, roasting for about 45 minutes, turning halfway through, until the skin is blackened.
- Once roasted, cut the eggplant in half and scoop the flesh into a food processor, discarding the skin.
- Add salt, tahini, lemon juice, and yogurt to the eggplant and pulse to combine, adjusting seasoning as needed.
- Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle with mint and za’atar.
- Serve immediately with warm bread or pita.
Nutrition Facts (estimated)
Servings
2 cups
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
6g
Sodium
300mg
Cholesterol
5mg
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