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Lemony Fire-Roasted Eggplant Yogurt Dip
By Melissa's Corporate Chefs

Lemony Fire-Roasted Eggplant Yogurt Dip

1 tablespoon Olive Oil
1/2 teaspoon Kosher Salt
1/2 cup Greek Yogurt 2% fat


Place eggplants directly on the burner of a gas stove and roast on medium-high heat until the skin starts to blacken and char, then turn with tongs until all sides are charred.

Remove eggplant to a plate and cool.

Cut the eggplants in half lengthwise and scoop out the soft flesh, discarding most of the seeds.

Place eggplant in a blender and add the oil, lemon juice, salt and pulse until coarsely chopped.

Remove to a bowl and fold in the yogurt and chill for several hours. Serve with pita chips.

Greek yogurt has a thick consistency (similar to sour cream), and a richer taste and tastes less "sour" than yogurt sold in the United States. Look for it in ethnic markets