Whipped Eggplant Dip
Ingredients
The dip
-
2
medium-large
eggplants
-
3
cloves
garlic
-
¼
red onion
-
½
tsp
salt
-
¼
tsp
pepper
-
¼
tsp
cumin
-
¼
tsp
chili flakes
-
1
tsp
lemon juice
-
zest of a
lemon
-
1
tbsp
plain Greek yogurt
-
2
tbsp
olive oil
-
2
tbsp
fresh parsley
Toppings
-
2
tbsp
olive oil
-
2
tbsp
fresh parsley
-
¼
cup
crumbled feta cheese
-
½
cup
kalamata olives
-
to serve
pieces
pita bread
Instructions
- Preheat the grill to medium-high heat, about 400F.
- Halve the eggplants, pierce the skin with a knife, drizzle with olive oil, and season with salt.
- Place the eggplant halves on the grill, cut side down, and cook for 20 minutes.
- Flip the eggplants and cook for another 20-30 minutes until tender.
- Remove the eggplants and cover with foil.
- In a food processor, pulse the garlic and onion until finely chopped, then add spices and pulse again.
- Peel the flesh from the cooked eggplants and add it to the food processor with lemon zest, olive oil, parsley, lemon juice, and yogurt. Pulse until creamy.
- Serve the dip in a bowl, making a well in the center to drizzle with olive oil. Garnish with feta, olives, and parsley. Serve with pita bread.
Nutrition Facts (estimated)
Servings
3-4
Calories
188
Total fat
11.6g
Total carbohydrates
20.2g
Total protein
5g
Sodium
510.4mg
Cholesterol
8.9mg
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