Greek · Lunch
Smoky Eggplant Dip (Low-Calorie)
Roasted eggplant is charred until collapsed, then blended with garlic, tahini, Greek yogurt and lemon juice for a smoky, tangy Greek dip with minimal oil. Finished with fresh parsley and olive oil, served with raw vegetable sticks for scooping.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
229Calories
8.4gProtein
13.2gFat
22.1gCarbs
10.8gSugar
9.4gFiber
463mgSodium
3.4mgChol
2.5gSat Fat
980mgPotassium
140mgCalcium
2.6mgIron
0.1mcgVitamin B12
75mgVitamin C
vegetarian
gluten-free
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Pierce the whole eggplant several times with a fork and place on a baking sheet.
2
Roast at 450°F (230°C) for 30 minutes, turning once, until skin blackens and flesh collapses completely.
3
Rest the eggplant for 15 minutes until cool enough to handle, then split open and scoop soft flesh into a bowl, discarding charred skin and draining briefly.
4
Blitz drained eggplant, garlic, tahini, yogurt, lemon juice, salt and pepper until smooth, then spread onto a plate, drizzle with olive oil, scatter parsley, and arrange cucumber and bell pepper sticks alongside. Plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g eggplant
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tahini
- 4 tbsp60g plain Greek yogurt
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- 1/4 tsp1/4 tsp salt
- 22 small pinch black pepper
- 7 oz200g cucumber
- 5.2 oz150g bell pepper
