Roasted-Eggplant Dip with Greek Yogurt
- 3 medium eggplants (about 2 pounds)
- 1 small garlic clove, minced
- Coarse salt and freshly ground pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup fresh lemon juice (from 2 lemons)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Eggplants (about 2 pounds), medium (3)
- Cooking & Baking
- Garlic clove, small (1)
- Olive oil, extra-virgin (5/8 cup)
- Salt and freshly ground pepper, Coarse (1)
- Drinks
- Lemon juice, fresh (1/4 cup)
- Dairy
- Greek yogurt, plain full-fat (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 13, 2011 (1 year ago).
5 people saved this recipe.
