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Eggplant dip, low-fat

updated

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Ingredients for 1 servings:

  • 2 eggplant(s)
  • 2 tbsp olive oil
  • 2 cloves garlic
  • ½ lemon(s), the juice
  • 2 tbsp parsley, chopped
  • 1 tbsp tomato paste
  • 1 tbsp natural yogurt
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

great for snacks or as a spread

Pierce the eggplants all over with a fork, brush with oil, and bake in the oven at 180°C for about 30 minutes, until tender. Scoop out the eggplants and puree the flesh with the remaining ingredients. Let cool. Serve as a dip with snacks like bread chips or use as a filling for calzone.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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