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Smoky Eggplant Dip

Creamy Smoky Eggplant Dip: Your New Favorite Snack!

Enjoy this creamy smoky eggplant dip, a delightful blend of charred eggplant, Greek yogurt, and zesty lemon, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 medium Eggplants Char them well for smoky flavor
  • 1 cup Plain Greek Yogurt or Skyr Can use vegan yogurt for dairy-free
  • 2 tablespoons Tahini Almond or cashew butter can be substitutes
  • 2 cloves Garlic Fresh garlic preferred
  • 2 tablespoons Fresh Lemon Juice Lime juice can be used as well
  • 1 teaspoon Lemon Zest Optional, enhances flavor
  • 2 tablespoons Olive Oil Avocado oil as an alternative
  • 1 teaspoon Sumac For a tangy kick
  • 1 teaspoon Za’atar Italian herbs can substitute
  • 1 teaspoon Ground Cumin Coriander is a good alternative
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Grill Pan or Skillet
  • food processor
  • Baking Sheet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Slice your pita bread into wedges and toss with olive oil, salt, and za’atar.
  3. Spread the pita wedges on a baking sheet and bake for 12-15 minutes until golden brown.
  4. Char the eggplants by brushing cut sides with olive oil and grilling for 6-8 minutes per side.
  5. Scoop the eggplant flesh into a food processor and add yogurt, tahini, garlic, lemon juice, lemon zest, and olive oil.
  6. Add sumac, za’atar, cumin, salt, and pepper, then blend until smooth and creamy.
  7. Transfer dip to a bowl, drizzle with olive oil, and sprinkle with za’atar before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze in bags for up to 3 months.

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