Roasted Eggplant Dip With Greek Yogurt Recipes

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ROASTED-EGGPLANT DIP WITH GREEK YOGURT



Roasted-Eggplant Dip with Greek Yogurt image

This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 6

3 medium eggplants (about 2 pounds)
1 small garlic clove, minced
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice (from 2 lemons)

Steps:

  • Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
  • Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

EGGPLANT WITH YOGURT AND DILL



Eggplant with Yogurt and Dill image

Provided by Food Network Kitchen

Categories     appetizer

Time 48m

Yield 4

Number Of Ingredients 0

Steps:

  • Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

ROASTED EGGPLANT-YOGURT CHEESE DIP



Roasted Eggplant-Yogurt Cheese Dip image

Provided by Mark Bittman

Categories     easy, dips and spreads, side dish

Time 1h

Yield 6 to 8 servings (about 2 cups)

Number Of Ingredients 7

1 large eggplant or a few small ones
2 tablespoons olive oil
1 clove garlic, peeled and roughly chopped
1 cup yogurt cheese (see note)
2 tablespoons freshly squeezed lemon juice, or to taste
Salt to taste
1/4 teaspoon cayenne, or more to taste

Steps:

  • Heat oven to 400. Using a fork, prick eggplant in several places to keep it from bursting. Put on a baking sheet and roast on oven's center rack for 30 to 45 minutes, or until it can be easily pierced with a knife. Let eggplant cool until safe to handle
  • Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds. Taste, adjust seasoning and serve with toasted pita chips or crudités.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 4 grams

EGGPLANT-YOGURT DIP



Eggplant-Yogurt Dip image

Creamy dips are often laden with fat, but yogurt makes an eggplant-and-onion version a guilt-free pleasure; we used baked pita chips for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 8

5 cloves garlic (do not peel)
3 pounds eggplant (2 to 3 medium)
2 tablespoons olive oil
1 medium onion, halved lengthwise (1 half cut into 1/4-inch-thick slices, 1 half finely chopped)
1/2 cup plain low-fat (2 percent) Greek yogurt
3/4 teaspoon fresh lemon juice
1 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Preheat oven to 450 degrees. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.
  • Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes.Transfer to wire racks, and let cool completely.
  • Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.
  • Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.
  • Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowl; let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.

Nutrition Facts : Calories 121 g, Cholesterol 1 g, Fat 5 g, Fiber 8 g, Protein 4 g, Sodium 205 g

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