Smoky Eggplant Dip

Ingredients

• 1/2 Cup Chobani Greek Yogurt, Whole Milk Plain
• 3 large Japanese eggplants
• 1/2 Cup Vidalia onion, small dice
• 1 Teaspoon unsalted butter
• 1 Teaspoon fresh thyme, chopped
• 1 clove garlic, chopped
• 3 Tablespoons extra virgin olive oil
• 1 Teaspoon fresh lemon juice
• 1/4 Teaspoon ground cumin
• 1/4 Teaspoon Aleppo pepper or red chili flakes
• 1/4 Teaspoon smoked paprika
• Cinnamon, to taste
• 1/4 Teaspoon freshly ground black pepper
• 1 Teaspoon kosher salt, divided
• 1/4 Cup fresh mint, chopped

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag