Smoky Eggplant Dip with Yogurt and Za'atar
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Smoky roasted eggplant blended with tahini, lemon, and yogurt, topped with mint and za'atar, and served with flatbread. Creamy, tangy, and herbaceous. A Middle Eastern-inspired dip perfect for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 lb. eggplant
- kosher salt
- 1 tablespoon tahini
- 2 tablespoons fresh lemon
- 3 tablespoons Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon torn fresh mint*
- 1 teaspoon za’atar
- warm bread for servingI didn’t have any mint, but t was delicious without it
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
- 15m
- Cook
- 45m
- Sodium
- 1268mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 655mg
- Calcium
- 216mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.