Roasted Eggplant Yogurt Dip
Spread onto your favorite wrap or dip veggies into this mouth-watering healthy snack. Roasted eggplant is high in fiber and antioxidants. Yogurt adds protein and a tangy note on the tongue.
Makes: 6
Prep Time: 5 min |
Cook Time: 45 min |
Ready In: 50 min
Ingredients
- 1 whole Eggplant
- 1/2 cup of Plain nonfat yogurt
- 2 tbsps of Tahini
- 1 tbsp of Olive oil
- 3 cloves of Garlic
- 1 tsp of Curry powder
- 1 tsp of Chili powder
- 1/4 tsp of Salt
- 1/2 tsp of Ground pepper
Preparation Instructions
-
1
Preheat oven to 425 degrees F. Slice an eggplant in half and slice the skin a few times to create a vent. Roast for 45 minutes.
-
2
Peel off the skin of the eggplant and place in a food processor or blender. Add tahini, yogurt, olive oil, and garlic. Process until smooth.
-
3
Transfer mix into a medium bowl and add curry powder, chili powder, salt, and pepper. Stir until blended, then serve immediately or refrigerate. Use as a sandwich spread, or a dip.
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Nutrition Facts per Serving
Serving Size: 1/3 cup
Calories 82
Total Fat: 4.0g
Saturated Fat: 0.0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 115mg
Total Carbohydrates: 8g
Dietary Fiber: 4g
Sugars: 3g
Protein: 3.0g
Key Nutrients
