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) |
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| 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. |
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| 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 201.3 kcal |
| Protein | 5.6 g |
| Fat | 9.9 g |
| Carbohydrates | 28.8 g |
| Fiber | 15 g |
| Sugar | 11 g |
Published on Jul 19, 2024 by Luminița