Moroccan-Roasted Eggplant Dip
- Total Time
This dip makes a wonderful sandwich spread, too.
uncooked eggplant(s)2 ½ pound(s), Italian variety
fat-free plain Greek yogurt⅓ cup(s)
minced garlic1 tsp
fresh lemon juice1 ½ tsp
paprika1 ¼ tsp, sweet smoked variety (plus extra for garnish)
ground cumin¾ tsp
kosher salt½ tsp
fresh parsley3 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 c dip