Eggplant Recipes » Recipe List » Eggplant Yogurt Dip

Eggplant Yogurt Dip

Whole eggplants are broiled whole until soft. The tender eggplant flesh is mashed and combined with fresh lemon juice, Greek extra-virgin olive oil, tahini, Greek yogurt, sea salt, and chopped fresh flat-leaf parsley.

Ingredients -

2 Round Eggplants
3 tablespoons Greek Extra-Virgin Olive Oil
Juice of 1 Lemon
2 tablespoons Tahini
1 cup Strained Greek Yogurt
Sea Salt
1/4 cup chopped Fresh Flat-Leaf Parsley

Preparation:

1. Poke holes in the eggplant and broil until soft and black which takes about 12 to 15 minutes.

2. Cool on a wire rack and peel when cool enough to handle.

3. Add the eggplant to a large bowl and mash with a fork.

4. Add the lemon juice, olive oil and tahini and whisk until well blended.

5. Add the yogurt, salt and pepper and whisk well.

6. Transfer to a serving bowl, top with chopped parsley and chill for 1 hour before serving.

Eggplant Recipe Tip -
Copper in Eggplant

	Eggplant contains an ample supply of copper. Copper is key to proper growth in all systems, including the skeletal, cardiovascular and nervous systems. It stimulates the brain and increases the body’s production of energy. Copper helps reduce cholesterol levels and strengthens the immunity system. Copper reduces the symptoms of arthritis and regulates thyroid activity.

Eggplant Recipe Tip -
Greek Yogurt

	Greek yogurt has a different consistency than regular yogurt. The whey found in traditional yogurt is removed through straining leaving a product that is thicker and closer in consistency to soft cheese. Greek yogurt can be found in supermarkets, in specialty food stores, and can be made at home.

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