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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.

Nutrition Facts
Moroccan Eggplant Dip
Amount Per Serving
Calories 374 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 1mg 0%
Sodium 626mg 26%
Potassium 3253mg 93%
Total Carbohydrates 84g 28%
Dietary Fiber 41g 164%
Sugars 49g
Protein 17g 34%
Vitamin A 28.2%
Vitamin C 48.1%
Calcium 17.5%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.

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