Roasted Eggplant Dip with Greek Yogurt

Roasted-Eggplant Dip with Greek Yogurt

Roasted-Eggplant Dip with Greek Yogurt

By Martha Stewart
Serves 5

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Details
  • Servings:   5
  • Calories:   306
  • Protein:   5g
  •  
  • Fiber:   6g
  • Sugar:   8g
  • Carb Total:   8g
  •  
  • Trans Fat:   0g
  • Saturated:   5g
  • Fat Total:   29g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 3 medium eggplants (about 2 pounds)
  • 1 small garlic clove, minced
  • Coarse salt and freshly ground pepper
  • ½ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • ½ cup plain full-fat Greek yogurt
  • ¼ cup fresh lemon juice (from 2 lemons)
Instructions

Roasted-Eggplant Dip with Greek Yogurt serves 5 original recipe by Martha Stewart.

View original preparation instructions

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