Roasted Eggplant (Aubergine) Dip

Total Time
1hr
Prep 15 mins
Cook 45 mins

I got this recipe off a plain flavored yogurt container. It's delicious and really healthy too!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Lightly pierce eggplant with a fork and brush with 1 t olive oil.
  3. Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
  4. Let cool slightly.
  5. Remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil.
  6. Process until smooth.
  7. Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.

Reviews

(1)
Most Helpful

This was not something for me. I think it may have ok without the yogurt.

brown.holly1 September 30, 2009

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