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Gallery Eggplant-Yogurt Dip Credit: Antonis Achilleos Recipe Summary Servings: 6 Yield: Makes 2 1/2 cups
Ingredients Ingredient Checklist 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
Gallery Eggplant-Yogurt Dip Credit: Antonis Achilleos
Recipe Summary Servings: 6 Yield: Makes 2 1/2 cups
Gallery
Eggplant-Yogurt Dip Credit: Antonis Achilleos
Eggplant-Yogurt Dip
Credit: Antonis Achilleos
Eggplant-Yogurt Dip
Recipe Summary Servings: 6 Yield: Makes 2 1/2 cups
Recipe Summary
Servings: 6 Yield: Makes 2 1/2 cups
Servings: 6
Yield: Makes 2 1/2 cups
6
Makes 2 1/2 cups
Ingredients
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
Directions
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.
Reviews
Add Rating & Review 18 Ratings 5 star values: 5 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
Reviews
Add Rating & Review 18 Ratings 5 star values: 5 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
Add Rating & Review
18 Ratings 5 star values: 5 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
18 Ratings 5 star values: 5 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
18 Ratings 5 star values: 5 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
5 star values: 5 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
All Reviews for Eggplant-Yogurt Dip
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggplant-Yogurt Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
