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.
- 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
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.
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.