Greek Eggplant Dip Recipe

Name: Greek Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 2 Tbsp. olive oil; 1/4 c. chopped onion; 1 clove garlic, crushed; 1 tsp. salt; 1/2 tsp. ground cumin; dash of black pepper; 1/2 c. chopped tomato; 2 tsp. lemon juice; 1 c. yogurt

Servings: persons

1
Preheat oven to 375u00b0.
2
Bake slitted eggplant in shallow baking dish until soft, about 50 minutes.
3
Meanwhile, in small skillet, heat oil until hot.
4
Add onion and garlic and saute until transparent.
5
Set aside.
6
Remove eggplant and cool.
7
Peel off skin and take out seeds.
8
Place eggplant pulp, onion and garlic into food processor and puree.
9
Add salt, cumin, pepper, yogurt and lemon juice.
10
Puree.
11
Chill.
12
Add chopped tomato and garnish with fresh parsley.
13
Serve on warm pita bread triangles.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggplant, 2 Tbsp. olive oil, 1/4 c. chopped onion, 1 clove garlic, crushed, and more.

Yes, Greek Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Eggplant Dip

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