Eggplant Yogurt Dip Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant blended into a smooth dip with garlicky yogurt, olive oil, and lemon. This creamy, tangy dip is Mediterranean in character and served with pita chips for scooping.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium size eggplants (or 2 large eggplants* - no need to peel them.)
- 1 cup full fat plain Greek yogurt
- 3 cloves garlic (minced)
- 1 tablespoon olive oil plus more to drizzle at the end
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup Italian parsley chopped
- Pita chips for serving
- 1 tbsp sesame seeds or Z'aatar (as garnish - optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 706mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1240mg
- Calcium
- 129mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 706MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.