The Recipe

Roasted-Eggplant Dip with Greek Yogurt

COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
Roasted-Eggplant Dip with Greek Yogurt
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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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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