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Grilled Eggplant Dip
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Main Ingredient
Eggplant
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Category: Cold Dips
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 58 calories, 50% of calories from fat, 4g fat, 1g saturated fat, 0mg cholesterol, 7g carbohydrates, 1g protein, 79mg sodium, 3g fiber
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Posted By: MarySue
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Posted On: May 07, 2020
Number of Servings:
Ingredients:
- 2 - Large Eggplants (about 2 pounds)
- 2 cloves - Garlic minced
- 2 - Green Onions minced
- 1/4 cups - Flat Leaf Parsley minced
- 3 tablespoons - Fresh Lemon Juice 3-4 TSP
- 2 tablespoons - Non-fat Yogurt
- 2 tablespoons - Extra Virgin Olive Oil
- 1/2 teaspoons - Ground Cumin
- 1/4 teaspoons - Salt
- - Freshly Ground Pepper
Directions:
1. Prick the eggplants in a few spots with a fork. Grill them over a medium flame, turning often, until the skin is charred on all sides and the flesh is soft, 20-30 minutes; or roast in oven at 425° until soft, about 45 minutes. Let cool.
2. Halve the eggplants lengthwise; scoop out the flesh. Puree the flesh in a food processor, or finely chop it by hand. Mix the garlic, green onions and parsley with the eggplant. Add the lemon juice, yogurt, olive oil and cumin. Season with the salt and pepper to taste.
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