Roasted eggplant dip
Roasted eggplant dip is a flavorful appetizer that combines smoky roasted eggplant with fresh parsley and creamy Greek yogurt. Easy to prepare, this dip is ideal for parties or as a healthy snack.
Cook time 15 min
Prep time 30 min
Ingredients:
1 eggplant1 onion
2 garlic cloves
1 tsp lemon juice
1/4 cup fresh parsley
1/2 cup greek yogurt
Roasted eggplant dip is a delicious and healthy appetizer that's perfect for any occasion. Combining the rich, smoky flavor of roasted eggplant with the freshness of parsley and the creaminess of Greek yogurt, this dish is sure to be a crowd-pleaser. Whether you're hosting a party or simply looking for a nutritious snack, this dip is an excellent choice.
Instructions:
Preheat your oven to 400°F (200°C).
- Wash the eggplant and dry it with a kitchen towel.
- Poke a few holes in the eggplant with a fork to allow steam to escape during roasting.
- Place the eggplant on a baking sheet lined with parchment paper.
- Peel the onion and cut it into quarters.
- Place the onion quarters on the same baking sheet as the eggplant.
- Place the baking sheet with the eggplant and onion in the preheated oven.
- Roast for 30-40 minutes, or until the eggplant is tender and the skin is slightly charred. The onion should also be tender and starting to caramelize.
While the eggplant and onion are roasting, peel and mince the garlic cloves.
- Once the eggplant and onion are done roasting, remove them from the oven and let them cool slightly.
- Peel the skin off the eggplant and discard. The flesh should be very soft.
- Roughly chop the roasted onion.
- In a food processor, combine the roasted eggplant flesh, roasted onion, minced garlic, and lemon juice.
- Pulse a few times until the mixture is chunky but well combined.
- Add the fresh parsley, Greek yogurt, and a pinch of salt and pepper to taste. Pulse again until smooth and creamy.
Taste the dip and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
Transfer the roasted eggplant dip to a serving bowl. Garnish with a sprinkle of chopped fresh parsley if desired.
Serve the dip with pita chips, vegetable sticks, or as a spread on your favorite bread.
Roasted eggplant dip is a versatile and flavorful dish that can be enjoyed with a variety of dippers such as pita bread, crackers, or fresh vegetables. It's easy to make and packed with nutrients, making it an ideal choice for healthy eating. Follow the tips provided to ensure the best results and get ready to impress your guests with this delightful dip.
Roasted eggplant dip FAQ:
Roast the eggplant and onion for 30-40 minutes at 400°F (200°C) until the eggplant is tender and the skin is slightly charred, and the onion is tender and starting to caramelize.
Yes, you can substitute Greek yogurt with sour cream or a dairy-free yogurt for a similar creamy texture. However, this may alter the flavor slightly.
The eggplant is done when it's very tender, and the skin has started to char. A fork should easily pierce through the flesh.
Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving again.
Yes, you can make the dip a day ahead of time. Just store it in the refrigerator, and let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.
Tips:
- Choose a firm and heavy eggplant for the best flavor and texture.
- Roast the eggplant until the skin is charred and the flesh is soft to bring out the deep, smoky flavor.
- Let the roasted eggplant cool slightly before handling to make it easier to peel.
- Use fresh parsley for a brighter, more vibrant taste.
- Adjust the amount of garlic to suit your taste preferences.
- For a vegan version, you can substitute the Greek yogurt with a dairy-free alternative such as coconut yogurt.
Nutrition per serving
4 ServingsCalories 70kcal
Protein 4.25g
Carbohydrates 11g
Fiber 4.07g
Sugar 7g
Fat 1.75g
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