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.
Nutrition per serving may change if servings are adjusted.
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
Preheat oven to 400°F.
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.
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.
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.
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