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Lemony Eggplant Dip

2 large eggplants

 1 T. olive oil

 1 T. fresh lemon juice

Salt and pepper to taste

 1/2 nonfat plain yogurt

 2 T. chopped fresh dill

 1/2 t. lemon zest

 1/4 seeded and diced plum tomatoes


Preheat the oven to 350 degrees. Pierce the eggplants a few times with the tip of a knife, then wrap in foil. Roast on a baking sheet until tender, about 1 hour. When the eggplants are cool enough to handle, halve lengthwise and scoop the insides into a food processor, discarding most of the seeds. Add the oil, lemon juice, salt and pepper and pulse on 6 or 7 times. The texture of the puree should be coarse. Transfer to a bowl and gently fold in yogurt, dill and lemon zest. Garnish with diced tomatoes. Serve with crackers.