The Recipe
Roasted-Eggplant Dip with Greek Yogurt
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside thin pitas covered with herbs and baked until crisp for easy scooping.
INGREDIENTS
- 3 medium eggplants (about 2 pounds)
- 1 small garlic clove, minced
- Coarse salt and freshly ground pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup fresh lemon juice (from 2 lemons)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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