Roasted-Eggplant Dip with Greek Yogurt

By Martha Stewart (16,118 recipes)
Roasted-Eggplant Dip with Greek Yogurt

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

  • 1 small garlic clove, minced
  • 1/2 cup plain full-fat Greek yogurt
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 3 medium eggplants (about 2 pounds)
  • Coarse salt and freshly ground pepper

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  • Yield
  • servings:6

Instructions

Read the preparation instructions at Martha Stewart


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