Moroccan roasted eggplant dip
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
This wonderfully flavourful dip is a Moroccan play on the Mediterranean baba ganoush. The eggplants are first roasted to brown them, adding flavour and making them tender enough to puree. This version uses plain Greek yoghurt to add richness as well as minced garlic, lemon juice, paprika, cumin, and parsley for added layers of flavour.
Ingredients
Eggplant
3 medium, (900g)
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Minced garlic
1 tsp
Lemon juice
1½ tsp
Smoked paprika
1¼ tsp, (plus extra for garnish)
Ground cumin
¾ tsp
Fresh flat-leaf parsley
3 tbs, chopped, (plus extra for garnish)
Instructions
1
Preheat oven to 200°C.
2
Place whole eggplants on a rimmed baking tray. Roast eggplants for 30 minutes, until eggplants are well-browned and very tender. Cut eggplants in half lengthways. Cool for 10 minutes, then scoop flesh and discard skin.
3
Process eggplant flesh, yoghurt, garlic, lemon juice, paprika, cumin, and a pinch of salt. Stir in parsley. Serve garnished with additional parsley and smoked paprika.
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