Moroccan-Roasted Eggplant Dip
This wonderfully flavorful dip is a Moroccan play on Mediterranean baba ganoush. The eggplants are first roasted to brown them, adding flavor and making them tender enough to puree. We opted for Italian eggplant, which are smaller and have a slightly sweeter flavor than their more commonly found globe counterparts. Look for ones that are heavy for their size and have smooth, shiny skin that’s blemish-free. This version uses plain Greek yogurt to add richness as well as minced garlic, lemon juice, paprika, cumin, and parsley for added layers of flavor. Make this during the summer when eggplants are at their absolute peak. You can serve it with pita, fresh sliced vegetables, or add a sandwich spread—you’ll want to slather it on everything.
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