Roasted Eggplant Yogurt Dip

Simple and tasty Greek cuisine recipe. Adapted from


2 round eggplants
3 tablespoons of Greek extra virgin olive oil
juice of 1/2 lemon (to taste)
2 tablespoons of tahini
1 cup of strained Greek yogurt
sea salt
1/4 cup fresh flat-leaf parsley

Preheat the oven to 400°F. Place the eggplants in a single layer in a baking sheet lined with foil, prick them with a fork. Roast for 50 minutes, until completely soft, turning the eggplants 2 times during the baking. Set to cool on a rack with paper towels underneath. Peel as soon as they can be handled.

Place one eggplant at a time in a bowl and mash with a fork or process in short pulses until smooth with food processor or blender. Add olive oil and lemon juice and mix well with a wire whisk. Add tahini and whisk until thoroughly blended. Add yogurt and continue to whisk. Add salt to taste.

Place dip in a serving bowl, sprinkle with parsley, and chill before serving.

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