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Roasted eggplant dip

0
Points®
Total Time
55 min
Prep
5 min
Cook
45 min
Serves
8
Difficulty
Easy
This delicious dip couldn't be any easier to make, and you'll find yourself serving it for dinner parties, movie nights, or even as a simple snack. Double the batch to always have some at the ready, as the dip lasts for up to 3 days in the fridge. All you have to do is roast some eggplant and garlic in the oven, then blitz them in a food processor along with Greek yogurt, sun-dried tomatoes, lemon zest and juice, harissa paste, and salt until the dip is smooth. Just keep in mind that harissa pastes can vary greatly in spiciness, so be sure to give yours a taste before adding it to the food processor.

Ingredients

Cooking spray

2 spray(s)

Eggplant

1 medium, (about 1 1/2 pounds)

Garlic

3 large clove(s), peeled

Plain fat free Greek yogurt

¼ cup(s)

Sun-dried tomatoes (without oil)

8 piece(s), finely chopped

Lemon zest

1½ tsp, grated

Fresh lemon juice

2 tsp

Harissa paste

1 tsp

Table salt

¾ tsp

Table salt

⅛ tsp

Instructions

  1. Preheat oven to 425°F. Line small baking sheet with foil and spray with nonstick spray.
  2. With fork, pierce eggplant several times. Spray garlic with nonstick spray and wrap in foil. Place eggplant and garlic on prepared baking sheet. Roast, turning once or twice, until eggplant is very soft, skin is lightly charred, and garlic is very soft, about 45 minutes. Remove from oven; let eggplant stand until cool enough to handle.
  3. Cut eggplant lengthwise in half; scoop out flesh and transfer to food processor. Unwrap garlic and add to processor along with yogurt, sun-dried tomatoes, lemon zest and juice, harissa, and salt. Pulse until smooth. Can be refrigerated up to 3 days.
  4. Per serving: 1/4 cup

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