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. Source:, January 2019

Jamie Vespa MS RD


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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.


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

Nutrition Facts

103 calories; 8.2 g total fat; 1.4 g saturated fat; 2 mg cholesterol; 154 mg sodium. 200 mg potassium; 5.7 g carbohydrates; 2.1 g fiber; 3 g sugar; 2.8 g protein; 21 IU vitamin a iu; 2 mg vitamin c; 20 mcg folate; 29 mg calcium; 15 mg magnesium;