Moroccan Eggplant Dip

Our take on traditional baba ganoush, this savory dip uses roasted eggplants and Greek yogurt for a delectable treat that'll have them gathered around the appetizer table all night. Serve with toasted pita chips or crusty bread.

Servings: 2 cups
Calories: 374 kcal
  • 6 Italian eggplants
  • 1/3 cup fat-free Greek yogurt
  • 1 tsp minced garlic
  • 1 ½ tsp lemon juice
  • 1 ¼ tsp sweet smoked paprika additional for garnish
  • ¾ tsp cumin
  • ½ tsp salt
  • 3 TB chopped parsley additional for garnish
  1. Preheat oven to 400 degrees and place eggplants on a baking sheet. Roast for 30 minutes, or until eggplants are well-browned and collapse. Let cool. 

  2. Scoop out flesh and puree in a blender or food processor with yogurt, garlic, and spices. Stir in parsley and garnish with additional parsley and smoked paprika.

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