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Sauces & Seasonings
Mediterranean
2 cups
20 minutes
10 minutes
This Lemony Fire Roasted Eggplant Yogurt Dip is a creamy, smoky Mediterranean appetizer made with charred Japanese eggplant, fresh lemon juice, and rich Greek yogurt. Ready in just 30 minutes, this easy dip is perfect served chilled with pita chips or fresh vegetables for a healthy, flavorful snack or party spread.
2 large Japanese Eggplants
1 tablespoon olive oil
1 organic lemon, juiced
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.
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