Creamy Roasted Eggplant Dip

A smooth and flavorful dip made with roasted eggplant, onions, and a hint of lemon juice, perfect for parties or gatherings.

Ingredients

1	medium eggplant (about 1 lb)
9	green onions (white portion only)
3	tablespoons reduced-fat plain Greek yogurt
1	tablespoon lemon juice
1	tablespoon olive oil
1⁄2	teaspoon kosher salt
1⁄4	teaspoon fresh ground pepper
3	tablespoons minced chives, divided

Instructions

• 1. Preheat the oven to 400 degrees Fahrenheit.
  2. Using a fork, pierce the eggplant several times. Place the eggplant and green onions in a shallow baking pan lined with foil.
  3. Bake for 25-30 minutes or until the vegetables are tender. Allow them to cool, then peel and cube the eggplant.
  4. In a food processor, combine the reduced-fat plain Greek yogurt, lemon juice, olive oil, kosher salt, fresh ground pepper, roasted eggplant, and green onions. Cover and process until the mixture is almost smooth.
  5. Add 2 tablespoons of minced chives to the mixture; cover and process until well blended.
  6. Transfer the dip to a serving bowl and sprinkle the remaining minced chives on top.

Jul 19, 2024