Roasted Eggplant & Greek Yogurt Dip

HomeClinics & ProgramsELLICSR KitchenRoasted Eggplant & Greek Yogurt Dip

Skill Level	Easy

Preparation Time	5 minutes	Total Time	35 minutes
Servings	6 servings (1/4 cup each)	Cost Per Serving	$0.50

1	Medium Eggplant
1/4 cup	Plain Greek Yogurt
1 clove	Garlic, minced
6	Kalamata Olives, pits removed
1/2	Lemon, juice and zest
1 tsp	Ground Cumin
2 tbsp	Extra Virgin Olive Oil
2 tbsp	Flat Leaf Parsley (or mint), roughly chopped
1 tbsp	Toasted Pine Nuts (optional)
To taste	Salt and Black Pepper

Preheat the oven to 400 degrees F
Slice the eggplant in half, lengthwise. Score the flesh of the eggplant with your knife, about ½ an inch deep, making sure not to cut through to the other side.
Sprinkle flesh side with cumin, salt, black pepper and a drizzle of olive oil. Rub into the scores well.
Place eggplant flesh side down on a baking tray lined with parchment. Roast in the oven for about 25 to 30 minutes, or until flesh has softened.
Once softened, scoop eggplant pulp out of the skin and put into a mixing bowl. Add your remaining ingredients and whip with a fork very well to combine.
Top with a drizzle of olive oil, fresh parsley, and some toasted pine nuts (optional).
Serve with fresh cut veggies or toasted pita

PDF link to nutrition facts table for Roasted Eggplant & Greek Yogurt Dip

Greek yogurt is creamier and higher in protein than regular yogurt because some of the liquid and carbohydrates are filtered out. Greek yogurt often contains less calcium than regular yogurt because the calcium is filtered out during processing.
Calories, fat, protein and sugar content can vary greatly between brands. Read your labels to compare products.
Eggplant skin contains nasunin, a powerful antioxidant that has been shown to prevent damage to brain cell membranes in animal studies.