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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Roasted Eggplant Dip

Roasted Eggplant Dip

Ingredients

  • 1 (1 1/4 lb.) eggplant, raw, peeled
  • 1 Tbsp. olive oil
  • 4 garlic cloves
  • 1/2 cup Dannon® Plain Yogurt
  • 1 cup parsley leaves
  • 2 Tbsp. tahini
  • 1/4 tsp. crushed red pepper flakes
  • 1/16 tsp. kosher salt

Directions

  1. Pre-heat oven to 375 degrees F.
  2. 1.Lightly pierce eggplant with a fork and brush with 1 tsp. olive oil. Place on a foil lined cookie sheet and roast, turning occasionally until the flesh is tender (45-60 minutes). Let cool slightly.
  3. Remove the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil. Process until smooth. Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.

Yields

24 servings