The smoky char of roasted eggplant meets the nuttiness of tahini and tang of lemon in this crowd-pleasing dip that's reminiscent of classic baba ganoush. We finish the dip with sizzled garlic and a drizzle of heart-healthy olive oil.

Jamie Vespa MS RD
Source: EatingWell.com, January 2019

Gallery

Recipe Summary

active:
20 mins
total:
1 hr
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

    Advertisement
  • Toss eggplant, 2 tablespoons oil and 1/4 teaspoon salt together in a large bowl. Spread on a rimmed baking sheet. Roast until the eggplant is very tender, tossing once halfway through, about 40 minutes. Let cool on the pan for 10 minutes.

  • Transfer the eggplant to a food processor. Pulse until finely chopped, 8 to 10 pulses. Transfer to a medium bowl and stir in yogurt, tahini, lemon juice, cumin, pepper and the remaining 1/4 teaspoon salt until well combined.

  • Heat the remaining 1 tablespoon oil in a small skillet over medium-low heat. Add garlic and cook, shaking the pan occasionally, until the garlic is barely golden and starting to crisp, about 4 minutes. Transfer the garlic and oil to a small bowl and let cool for 2 minutes. Spoon over the eggplant dip.

Tips

To make ahead: Prepare through Step 3 and refrigerate for up to 2 days.

Nutrition Facts

103 calories; protein 2.8g 6% DV; carbohydrates 5.7g 2% DV; exchange other carbs 0.5; dietary fiber 2.1g 8% DV; sugars 2.8g; fat 8.2g 13% DV; saturated fat 1.4g 7% DV; cholesterol 2.1mg 1% DV; vitamin a iu 21.4IU; vitamin c 2.3mg 4% DV; folate 19.8mcg 5% DV; calcium 28.9mg 3% DV; iron 0.4mg 2% DV; magnesium 15.2mg 5% DV; potassium 200.3mg 6% DV; sodium 153.8mg 6% DV; thiamin 0.1mg 9% DV.