Turkish · Lunch
Smoked Eggplant Yogurt Dip
Smoky charred eggplant flesh is scraped from its skin and folded into thick strained yogurt with garlic, lemon and tahini, finished with a pool of olive oil, sumac and toasted pine nuts. Served cool as a spread with warm flatbread for scooping, this Turkish meze balances smoke, tang and richness.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
312Calories
10.6gProtein
21.1gFat
22.4gCarbs
6.4gSugar
6.8gFiber
628mgSodium
16mgChol
5.1gSat Fat
680mgPotassium
190mgCalcium
2.3mgIron
0.2mcgVitamin B12
9mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
pierce the eggplant skin in several spots with a knife and set it directly over a gas burner or under a hot broiler on high heat.
2
Char
turn the eggplant every 2 to 3 minutes over the open flame for 12 to 15 minutes total, until the skin is blackened and blistered all over and the flesh feels fully collapsed and soft when pressed.
3
Cool
let the charred eggplant rest on a plate for 10 minutes until cool enough to handle.
4
Prep
split the eggplant open on a board, scoop the smoky flesh into a bowl, discard the blackened skin, and mash the flesh with a fork until mostly smooth.
5
Finish
fold in the Greek yogurt, minced garlic, tahini and lemon juice until evenly combined. Season with salt and black pepper.
6
Plate
spread the dip onto a plate, drizzle with olive oil, scatter sumac and toasted pine nuts over the top, serve with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1 medium eggplant
- 2/3 cup160g Greek yogurt
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp sumac
- 2 tsp2 tsp pine nuts
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 22 small pita, for serving
