Moroccan-Roasted Eggplant Dip
0
Points®
Temps total: 45 min • Préparation: 15 min • Cuisson: 30 min • Portions: 8 • Difficulté: Facile
This dip makes a wonderful sandwich spread, too.
Ingrédients
Eggplant
2½ pound(s), Italian variety
Plain fat free Greek yogurt
⅓ cup(s)
Minced garlic
1 tsp(s)
Fresh lemon juice
1½ tsp(s)
Smoked paprika
1¼ tsp(s), sweet smoked variety (plus extra for garnish)
Ground cumin
¾ tsp(s)
Kosher salt
½ tsp(s)
Fresh parsley
3 tbsp(s), chopped (plus extra for garnish)
Instructions
1
Preheat oven to 400°F.
2
Place whole eggplants on a rimmed baking sheet. Roast until eggplants are well-browned and collapse, about 30 minutes; remove from oven and let cool.
3
Slice eggplants open; scoop out flesh with a spoon. Puree flesh in a blender or food processor with yogurt, garlic, lemon juice, paprika, cumin and salt; stir in parsley. Serve garnished with additional parsley and smoked paprika.
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