Moroccan-Roasted Eggplant Dip

0
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Easy
This dip makes a wonderful sandwich spread, too.

Ingredients

uncooked eggplant(s)

2½ pound(s), Italian variety

plain fat free Greek yogurt

cup(s)

minced garlic

1 tsp

fresh lemon juice

1½ tsp

paprika

1¼ tsp, sweet smoked variety (plus extra for garnish)

ground cumin

¾ tsp

kosher salt

½ tsp

fresh parsley

3 Tbsp, chopped (plus extra for garnish)

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Serving size: 1/4 c dip

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