Mediterranean Eggplant Dip with Sizzled Garlic

Mediterranean Eggplant Dip with Sizzled Garlic

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From:, January 2019

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.

Ingredients 8 servings

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  • 1 large eggplant (about 1 pound), cut into 1-inch cubes
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ cup whole-milk plain Greek yogurt
  • 2 tablespoons tahini
  • 2 teaspoons lemon juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground pepper
  • 1 clove garlic, thinly sliced


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Toss eggplant, 2 tablespoons oil and ¼ 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.
  3. 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 ¼ teaspoon salt until well combined.
  4. 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.
  • To make ahead: Prepare through Step 3 and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 3 tablespoons
  • Per serving: 103 calories; 8 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 3 g protein; 20 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 21 IU vitamin A; 2 mg vitamin C; 29 mg calcium; 0 mg iron; 154 mg sodium; 200 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 vegetable

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