I am not a huge fan of eggplant. It is not on my do not eat list like shrimp, mayo and beets, but definitely not something I seek out. When you belong to a local produce club, you are not in control of what you are eating and sometimes life give you eggplants. I got a lot of eggplants, and kept making this dip for gatherings. I finally decided to create a post about it since so many people asked for the recipe!
Roasted garlic is one of my favorite things and combining that with roasted eggplant just gives this such a deep flavor. It is creamy due to the Greek yogurt and the tahini gives it that familiar hummus taste. I added some spiced pumpkin seeds for some crunch. You can leave those out, or add some pomegranate seeds, sundried tomatoes or olives. Make it your own! This is a great party dip and can be served cold for a picnic. Full recipe to follow the montage.
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| Wanna take a dip? |
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| The cast. |
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| Ready to roast |
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| All roasted and ready to report with flavor. |
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| Throw it all in the blender for a ride. |
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| Look how smooth! |
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| Pin it and save it for later! |
2 medium eggplants, about 1 pound each
1/2 head of garlic
1/2 cup extra virgin olive oil, divided
1/4 cup Greek yogurt
2 tbsp tahini
2 tbsp lemon juice, freshly squeezed
2 tablespoons chopped fresh parsley
1/2 tsp salt, more or less to taste
1/2 tsp salt, more or less to taste
Heat oven to 400. Cut the bottom tip off the head of garlic and place on a piece of foil. Pour a tablespoon of the oil on the garlic and wrap tightly. Place eggplants on a rimmed baking sheet. Take another tablespoon or two of oil and pour over the eggplant and rub to coat. Season with salt and pepper and add garlic to the sheet. Place in heated oven and cook for 30 minutes. Let cool and scoop out flesh of eggplant and squeeze cloves of garlic out of the head. Add to a food processor with the Greek Yogurt and all ingredients below it. With the motor running, slowly stream the rest of the olive oil. Add salt and pepper to taste. Serve with desired garnish. I did some cumin spiced pumpkin seeds for mine!
Happy Cooking!
Missy
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