Roasted Eggplant (Aubergine) Dip

Recipe by Recipe Junkie

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

Top Review by brown.holly1

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

Ingredients Nutrition


  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.

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