Eggplant-Yogurt Dip

This babaghanouj-ish dip is delicious and healthy. It includes the delicious, fresh flavor of grilled eggplant but instead of combining that with calorie and fat dense tahini, it uses fat free Greek yogurt. The thick yogurt gives a robust, creamy texture to the dip but cuts down considerably on the fat and calories while still providing a boost of calcium. Black pepper, lemon juice, and garlic provide a nice flavor blend to augment the mild vegetable and just a pinch of sea salt goes a long way without packing in the sodium.

I made this for lunch for the week and just put together sandwiches with the dip, onion, and tomato. However, it's quite versatile. Make your favorite sandwich with this as a base or serve it with pita chips as a dip for guests. Either way, it's absolutely delicious and sure to hit the spot. You could even make it into a dinner with fresh bread, cheese, and veggies piled on top and perhaps even broiled to perfection.

Difficulty: easy
Time: 20 minutes
Cost: $7.11



Eggplant-Yogurt Dip
Ingredients:
1 large eggplant
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
1/4 tsp sea salt
1/2 tsp black pepper
1/4 c fat free plain Greek yogurt

Get your grill heating to medium. Slice the eggplant. Lay the slices on the grill and brush half the olive oil on the tops. Grill for 5-6 minutes and then flip. Brush the remaining olive oil onto the slices. Grill for another 5-6 minutes or until tender. Let it cool for a few minutes until you can touch it.

Put the grilled eggplant, lemon juice, garlic, sea salt, black pepper, and Greek yogurt into a food processor. Process until even and blended. Enjoy!

Servings: 6
Serving size: 1/4 cup
Nutrition: calories 42; carbs 5g; fat 2g; protein 2g; sodium 91mg; iron 1mg