Best 3 Roasted Eggplant Dip With Greek Yogurt Recipes

Immerse yourself in the tantalizing world of flavors with our Roasted Eggplant Dip with Greek Yogurt, a culinary masterpiece that seamlessly blends smoky, creamy, and tangy notes. This delectable dip is not only a symphony of taste but also a testament to the versatility of eggplant. From the classic baba ganoush to the innovative Greek yogurt-based dip, our collection offers a range of recipes that cater to diverse preferences and dietary needs. Embark on a culinary journey as we explore the depths of eggplant's potential, transforming it into a smoky, creamy, and utterly irresistible dip.

Here are our top 3 tried and tested recipes!

ROASTED EGGPLANT DIP

Roasted Eggplant Dip image

Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina Hall of Citrus Heights, California contributed this recipe.

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

1 medium eggplant (about 1 pound)
9 green onions (white portion only)
3 tablespoons reduced-fat plain yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced chives, divided
Pita breads (6 inches), cut into 6 wedges
Carrot sticks, optional

Steps:

Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant., In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended. , Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 421mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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

Ingredients

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

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

Ingredients

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.

Tips:

To choose the best eggplant for roasting, look for one that is firm and heavy for its size, with smooth, unblemished skin. Avoid eggplants that are soft or have wrinkles or bruises.
Roasting the eggplant brings out its natural sweetness and smoky flavor. You can roast the eggplant in a preheated oven at 400°F for about 30 minutes, or until it is tender and slightly charred.
Once the eggplant is roasted, let it cool slightly before handling it. Then, use a spoon to scoop out the flesh from the eggplant skin. You can also use a food processor to puree the eggplant flesh until it is smooth.
The roasted eggplant dip can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to serve, let the dip come to room temperature for about 30 minutes before serving.
Garnish the roasted eggplant dip with fresh herbs, such as parsley, cilantro, or mint, before serving. You can also add a drizzle of olive oil or a sprinkling of paprika for extra flavor.

Conclusion:

Roasted eggplant dip is a delicious and versatile appetizer or snack that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. Whether you like it spicy, smoky, or tangy, there is a roasted eggplant dip recipe out there for you. So next time you're looking for a healthy and flavorful dish to share with friends and family, give roasted eggplant dip a try.