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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Main Ingredient:


    Category:  Cold Dips

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 20 min


    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 On:

    May 7, 2020

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