Moroccan-roasted eggplant dip
2½ pound(s), Italian variety
Plain fat free Greek yogurt
Fresh lemon juice
1¼ tsp, sweet smoked variety (plus extra for garnish)
3 Tbsp, chopped (plus extra for garnish)
- Preheat oven to 400°F.
- Place whole eggplants on a rimmed baking sheet. Roast until eggplants are well-browned and collapse, about 30 minutes; remove from oven and let cool.
- Slice eggplants open; scoop out flesh with a spoon. Puree flesh in a blender or food processor with yogurt, garlic, lemon juice, paprika, cumin, and salt; stir in parsley. Serve garnished with additional parsley and smoked paprika.
- Serving size: 1/4 cup dip