Roasted Eggplant and Yogurt Dip

1. 1

   Preheat the oven to 475F.

2. 2

   Arrange the whole eggplant or eggplants on a foil-lined baking sheet.

3. 3

   Bake until completely collapsed, 40 to 50 minutes.

4. 4

   Remove and let cool.

5. 5

   When cool enough to handle, remove the stems and slip off the peels.

6. 6

   Chop the pulp into small bite-size chunks.

7. 7

   Heat the oil in a skillet.

8. 8

   Add the garlic and saute over low heat until golden, about 2 minutes.

9. 9

   Combine the chopped eggplant with the garlic, yogurt, and parsley in a serving container.

10. 10

    Season with salt and pepper, and stir together.

11. 11

    Serve at room temperature.

12. 12

    Calories: 67

13. 13

    Total Fat: 3g

14. 14

    Protein: 3g

15. 15

    Carbohydrate: 9g

16. 16

    Cholesterol: 2mg

17. 17

    Sodium: 31mg

* Per serving · 4 servings · Values may vary.

No additional tips available.