Eggplant is a delicious vegetable that can use to create a variety of dishes. It can be use to create different types of casseroles, stews, and vegetable meals. Unlike other vegetables, the best season for growing eggplant is during the summer season. So now is the perfect time to purchase eggplant to create your meals for the summer. Here is an eggplant dip recipe that is perfect for an appetizer or a party dip.
Things You’ll Need:
- 1 large eggplant
- 1 garlic bulb
- 1/2 cup of plain thick yogurt
- 3 tbsp of dried parsley
- 1 – 1/2 tbsp of lemon juice
- 1/4 tsp of salt
- Pepper (optional)
- Red pepper (optional)
- Aluminum foil
- Large baking dish
- Non-stick baking spray
- Preheat your oven to 400 degrees F.
- Remove all of the skin from around the garlic bulb and wrap the bulb in aluminum foil.
- Using a fork, pierce several holes in the eggplant and place it on the baking dish sprayed with non-stick baking spray.
- Add the foil wrapped garlic bulb on the baking dish along with the eggplant and bake for 40 minutes or until the eggplant is soft.
- Turn the eggplant over halfway through the cooking time to ensure it cooks evenly.
- Remove the eggplant and garlic from the oven and allow them to cool.
- After they are cool, peel the garlic bulb and place it in the blender.
- Slice the eggplant, remove the skin, and scoop out 2 cups of eggplant filling to add to the blender.
- Add the remaining ingredients (yogurt, salt, lemon juice, and parsley) to the blender.
- Puree the mixture inside of the blender until it is mixed well. Spoon blended mixture into a serving dish or dip bowl.
- Season with additional salt, pepper, or red pepper if desired.
- Serve the dip along with toasted pita bread pieces or chopped vegetables such as broccoli and/or carrots.
Tips & Warnings:
- Adding red pepper will make the dip spicier. Add slowly and taste the dip to make sure you do not over-spice.
- You should use low-fat or fat-free yogurt to make a healthier version of this dip.
- When purchasing your eggplant, you should select eggplant that is heavy, firm and free of blemishes for the best quality.
- One pound of eggplant should yield three to four cup of cooked eggplant.
- This dip can also be used a sandwich spread.
About the Author: Tanya Davis is a full-time writer who loves cooking and trying new recipes. She also enjoys writing about health, careers in billing and coding, and fitness.