Hummus is great but it’s not the only spread in town. Try this. Roasted eggplant and garlic come together to create a luscious, smoky dip that will have you coming back for more.
Ingredients
3 large eggplants
2 vine ripe tomatoes, diced
2 green onions, diced
1/4 bunch parsley, chopped
1 teaspoon lemon juice
1 teaspoon black pepper
1 teaspoon sea salt
1 cup low-fat Greek yogurt
1/4 cup extra virgin olive oil
1 teaspoon lemon zest
2 garlic cloves, chopped
1/4 cup grapeseed oil
Fresh mint (optional)
Directions
- Preheat oven to 375°.
- Season the eggplant with grapeseed oil, salt, and pepper. Place on a baking sheet and bake for 25 minutes until soft, put aside to cool.
- Peel the eggplants and dice, place in a mixing bowl. Add tomatoes, green onions, grapeseed oil, parsley, lemon juice, pepper, salt, and yogurt, mix well.
- In a skillet heat up the olive oil and garlic. Cook for one minute or until the garlic turns white and aromatic, then add to the bowl with the other ingredients.
- Mix well and serve on a platter, garnish with lemon zest, fresh mint or parsley.
- Serve with crudities, pita bread, or as a sandwich spread.
For a download of this recipe: Baba ganoush recipe – Jose Luis
and the flatbread: Flatbread recipe – Jose Luis