roasted eggplant dip

In appetizers, culinary experiments, gluten-free, roasting, snacks, tapas, vegetarian on 02.06.12 at 7:02 pm

looking for a simple & healthy afternoon snack? look no further…

all you need is fresh eggplant, plain greek yogurt and some basic pantry staples to whip up this simple roasted veggie dip. perfect with blue-corn tortilla chips — or, if you’re really on a health kick — carrot sticks or sliced bell peppers. yummers.

pre-heat oven to 375F

prep the eggplant:
in a large prep bowl, toss the following ingredients together until combined well:
– 1 large eggplant (sliced into half-moons)
– drizzle extra-virgin olive oil
– dash of sea salt
– season w/ ground black peppercorns

roast the eggplant:
– add eggplant chunks in an oven-safe roasting pan lined with cooking parchment paper
– season w/ ground black peppercorns
– roast eggplant chunks for approx 15min at 375F
– remove eggplant from oven and set aside to cool for a few minutes before blending

blend well:
– roasted eggplant chunks
– 1/3 cup low-fat, plain greek yogurt
– 1/2 cup fresh cilantro (rough chop)
– drizzle extra-virgin olive oil (optional)
– 1 cup water

(tip: if you want to add a bit of a sweet kick to the veggie dip, try adding a drizzle of honey to the mix.)

food styling:
– serve immediately
– pairs well w/ gluten-free chips or veggie sticks
– store leftovers in an airtight container in the fridge

  1. Too weird, I just cooked with eggplant last night–and I rarely pick it up at the grocery. Your dip sounds much more delicious than what I decided to make, haha.


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