Roasted Eggplant Dip

Sooooo delicious and extremely healthy! Make a batch on Sunday and snack for the entire week on this healthy dip. I love it with pita chips but you can use your favorite crudités! This is a very easy recipe which requires little actual prep. Roasting takes the longest, but you can leave it in the oven and do other things, no monitoring required!

Makes 6 – 8 Servings

Ingredients:

• 2 1/2 lbs uncooked eggplant
• 1/3 cup plain fat free greek yogurt
• 2 cloves garlic (minced)
• 1 1/4 tsp sweet smoked paprika
• 3/4 tsp ground cumin
• 2 tsp lemon juice
• Handful of parsley (chopped)
• Salt to taste

Instructions:

1. Preheat oven to 400 degrees F.
2. Make slits in the eggplant using a knife.
3. Place whole eggplant on a baking sheet and bake for 50-60 minutes until eggplant is soft.
4. Slice open eggplant and scoop out the flesh.
5. Using a fork, mash the eggplant and add all the remaining ingredients.
6. Continue to whip for a few minutes until smooth.
7. Add salt to taste and additional lemon if needed.
8. Top with parsley and serve.