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Home Recipes
Appetizer & Snack

Roasted Eggplant Dip with Greek Yogurt

This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.

Ingredients :

    3 medium eggplants (about 2 pounds)
    1 small garlic clove, minced
    Coarse salt and freshly ground pepper
    ½ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
    ½ cup plain full-fat Greek yogurt
    ¼ cup fresh lemon juice (from 2 lemons)

Direction :

    Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
    Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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