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Roasted Eggplant and Yogurt Dip | Great Performances


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Roasted Eggplant and Yogurt Dip
by Andrew Luzmore, Katchkie Farm Intern

Try this versatile dip with crudités or roasted vegetables!


2 large eggplant

1 medium onion, cut into large dice

1/4 cup unsweetened Greek yogurt

2 teaspoons honey

3 tablespoons extra virgin olive oil

2 teaspoons freshly ground cumin

1 teaspoon chili powder

1/2 tablespoon lemon juice or white wine vinegar

Sea salt, to taste


Preheat an oven to 450 degrees. Cut the eggplant in half and score each side with a knife. Place the eggplant cut side up and onions on a baking sheet and drizzle with 1 tablespoon of olive oil and a large pinch of salt. Roast in the oven until the onions and eggplant are browned, about 25-30 minutes, depending on the size of the eggplant.

Remove the eggplant and onion from the oven and place in a blender or food processor with the honey, spices, and remaining olive oil. Blend the mixture until it is very smooth. Once the eggplant has slightly cooled, mix in the yogurt and lemon juice or vinegar. Adjust the seasoning with salt and serve. 

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