Who knew I could fall so hard for eggplant?
I made this roasted eggplant dip last week and I’m pretty much addicted. To be accurate, I made it twice last week and I just bought a bunch more eggplants so that I can make it again. This could become a problem.
OK, it won’t really because this roasted eggplant dip is HEALTHY! If you’ve ever gone to Garbanzo’s or any Middle Eastern restaurant you’ve probably had baba ghanoush, that creamy, wonderful spread made with eggplant, olive oil and tahini. Now I’m not going to say a bad word about olive oil or tahini, it’s just that on the State of Slim program you can’t indulge in too much fat. So I set out to make a version of baba ghanoush that is fat free and suitable for this plan.
I used a little nonfat Greek yogurt to add creamy texture to my roasted eggplant dip. Although the eggplant itself is very silky and smooth when it’s roasted and pureed. This dip is heaven. I really gave the eggplants a good char on the grill (I braved the single digit temps outside so I could grill them!) which provides a nice smoky flavor, which is further enhanced with a little smoked paprika, my most favorite spice.
This dip is delicious with raw veggies, spooned on top of a Middle Eastern style bowl or salad, or even just as a condiment on grilled meat or fish. Oh, and I’ve also been putting it on top of my daily egg white frittata. Sometimes mixed with avocado. Yeah, I’m obsessed. But try this roasted eggplant dip and you’ll see why.
Roasted Eggplant Dip
Makes about 2 cups
If you follow SOS this is a veggie carb.
2 lbs. eggplants, cut in half lengthwise (2 to 3 medium size)
1/2 cup nonfat Greek yogurt
2 cloves garlic
1/4 cup cilantro leaves, loosely packed
1/4 tsp. smoked paprika
juice of half a lemon
Freshly ground pepper and salt (or salt substitute) to taste
Preheat your grill over high heat. Spray the cut side of the eggplant with nonstick cooking spray and season as desired with freshly ground pepper and a little salt or salt substitute. Place the eggplant, cut side down, on the hot grill and cook until there are nice charred grill marks, about 2 minutes (watch carefully!). Flip the eggplant over, turn the heat to medium, and close the lid. Roast until the skin is blackened and crispy and the eggplant is soft, about 5 minutes. Set aside on a plate to cool.
When cool enough to handle, scoop the eggplant out of the charred skin (or peel it off, whichever is easiest) and put it into the bowl of a food processor. I usually put in one piece of the charred skin, as it adds more smoky flavor. If you want, you can remove the seeds. This is tricky and slippery, and you likely won’t get them all, but if you’re like me and can’t stand those little seeds messing up your eggplant, it’s worth it to spend a little time pulling the majority out.
Add the yogurt, garlic, cilantro, smoked paprika, and the lemon juice to the eggplant and puree until smooth. Taste and adjust the seasoning as desired.