Roasted eggplant dip
Discover a deliciously creamy Roasted Eggplant Dip made with succulent eggplant, zesty lemon juice, fresh parsley, and Greek yogurt. Perfect for a healthy appetizer or snack!
- 02 Apr 2025
- Cook time 15 min
- Prep time 30 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 70kcal | 4% |
| Protein | |
| Protein 4.25g | 3% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 4.07g | 11% |
| Sugar 7g | 7% |
| Fat | |
| Fat 1.75g | 2% |
| Saturated 0.78g | 3% |
| Cholesterol 3.90mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 15mg | 3% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.89mg | 6% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 10mg | 12% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 63ug | 55% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 0.59mg | 5% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 380mg | 11% |
| Selenium, Se 3.40ug | 6% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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