The local farmers markets this year had an abundance of eggplants, so I’ve been experimenting with different ways to use them. My kids are not big on the cooked eggplant texture, so, in stealthy mom fashion, I hid the eggplants in this dip and when the kids asked what kind of dip it was, I told them it was a yogurt dip! It does contain yogurt, so one could say that’s true-ish.
They bought the slightly altered truth and they loved the dip, and then of course I told them it also had eggplant in it. Bam! Win for mom.
I also loved this dip. It’s creamy, smooth and very versatile. I used it as a dip on it’s own with raw veggies, and also added it to brown rice, as a topping on roasted chicken, and to cooked veggies. If you’re a sandwich person this could make nice little spread too. The options are endless, my friends!
2 medium – small eggplants
1/4 cup tahini
2-3 tbsp Plain Greek Yogurt (I used 5% for extra creaminess)
Juice of 1/2 a lemon
1/3 cup olive oil
1 big bunch of fresh parsley and basil (about a cup)
1 garlic clove
Sea salt & pepper to taste
Preheat oven to 450.
Line a baking sheet with parchment paper.
Chop off the ends of the eggplants.
Slice eggplants lengthwise, and brush them with olive oil.
Roast the eggplant until the inside is tender and the skin is slightly collapsed, 30-40 minutes (check them after 25 minutes though, and every few minutes after that).
Set the eggplant aside to cool. Once cooled, scoop out the insides into a strainer and let any excess liquid drain out (I did this over the sink).
Then, place the eggplant and all other ingredients into a food processor and blend until smooth.
Season to taste and serve immediately or refrigerate for later.
I drizzled with olive oil and topped with a little extra parsley before serving.
We dipped chopped veggies into ours and also just added a big dollop to all our dinner plates.