Eggplant is a bit of a mysterious vegetable. Deep purple in color and thick skinned, it can be a bitter addition to stir-fry, hollowed out and stuffed, and sliced, sauteed, and covered with tomato sauce and cheese. Or you can roast it and make it a dip. That’s what I did with this recipe. Super simple, it’s a tangy, creamy dip for veggies, pita chips, or spread for a roasted vegetable sandwich.
Eggplant Greek Yogurt Dip
Yield: 2 cups
Ingredients:
- 1 medium eggplant
- 3 Tbs Greek yogurt
- 2 Tbs olive oil
- the juice of 1/2 a lemon
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- salt and pepper to taste
Directions: Preheat the oven at 425 degrees. Pierce the eggplant several times and roast for about 45 minutes. Allow to cool enough to handle. Peel the skin off (it should come off very easily) and puree the flesh with all other ingredients in a food processor until smooth, scraping down once. Refrigerate until ready to serve.
Enjoy!
