Turkish · Lunch
Roasted Eggplant and Pepper Dip (Low-Calorie)
Smoky roasted eggplant and red pepper blended with garlic, a small amount of tahini, and yogurt instead of heavy olive oil, delivering the classic Turkish char-grilled flavour of the traditional dip with a fraction of the fat. Served with fresh vegetable sticks and toasted pita for scooping.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
238Calories
8.4gProtein
10.2gFat
30.1gCarbs
10.8gSugar
8.9gFiber
420mgSodium
2mgChol
1.9gSat Fat
950mgPotassium
115mgCalcium
2.8mgIron
0.1mcgVitamin B12
95mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Halve eggplant lengthwise and place cut-side up on a baking sheet with whole red bell pepper. Preheat oven to 220C/425F.
2
Roast
Roast eggplant and pepper on top rack for 25 minutes at 220C until eggplant flesh collapses and is fork-soft and pepper skin blisters and blackens.
3
Rest
Transfer pepper to a bowl, cover with a plate, and steam for 10 minutes until skin loosens enough to peel.
4
Blitz
Combine eggplant flesh, peeled pepper, garlic, tahini, lemon juice, yogurt, smoked paprika, olive oil and salt in a food processor and blitz until mostly smooth.
5
Plate
Spread dip onto a plate, scatter parsley over the top, and arrange cucumber and carrot sticks with toasted pita alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g500g eggplant
- 200g200g red bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lemon juice
- 60g60g plain Greek yogurt
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp olive oil
- a pinch of salt
- 40g40g parsley
- 140g140g cucumber
- 100g100g carrot
- 80g80g pita bread, toasted
