Roasted Eggplant Dip

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.