Best 4 Roasted Eggplant Dip With Greek Yogurt Recipes
Roasted eggplant dip with Greek yogurt is a delightful and flavorful appetizer or side dish that can add a Mediterranean flair to your meals. This dip is made with roasted eggplants, which give it a smoky and tender texture, combined with creamy Greek yogurt, which adds a tangy and refreshing touch. The addition of spices and herbs, such as garlic, cumin, and paprika, enhances the flavors, creating a dip that is both satisfying and versatile. Whether you are hosting a gathering or looking for a quick and easy snack, this roasted eggplant dip with Greek yogurt is sure to impress your taste buds and become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED-EGGPLANT DIP WITH GREEK YOGURT
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
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
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
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
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
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
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
Tips:
- To choose the best eggplants, look for ones that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that have bruises, cuts, or wrinkles.
- Before roasting the eggplants, pierce them all over with a fork. This will help them cook evenly and prevent them from exploding in the oven.
- If you don't have a grill pan, you can roast the eggplants on a baking sheet lined with parchment paper.
- Once the eggplants are roasted, let them cool slightly before handling them. The skin will be very hot!
- When scooping the flesh out of the eggplants, be sure to leave behind the charred skin. This will give the dip a smoky flavor.
- If you don't have Greek yogurt, you can use regular yogurt instead. Just be sure to strain it first to remove excess whey.
- To make the dip ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Roasted eggplant dip is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or even a main course. It's easy to make, healthy, and packed with flavor. Whether you serve it with pita bread, crackers, or vegetables, this dip is sure to be a hit!
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