Roasted Eggplant Dip With Greek Yogurt Food

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ROASTED-EGGPLANT DIP WITH GREEK YOGURT



Roasted-Eggplant Dip with Greek Yogurt image

This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 6

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)

Steps:

  • Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
  • Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

EGGPLANT WITH YOGURT AND DILL



Eggplant with Yogurt and Dill image

Provided by Food Network Kitchen

Categories     appetizer

Time 48m

Yield 4

Number Of Ingredients 0

Steps:

  • Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

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