Greek Eggplant Aubergine and Yogurt Spread
Elevate your appetizer game with this Greek Eggplant Aubergine and Yogurt Spread, a velvety, flavor-packed dip that's as healthy as it is delicious. Made with roasted eggplant for a smoky depth, creamy Greek yogurt for tangy richness, and a zing of fresh garlic and lemon juice, this Mediterranean recipe is the perfect balance of bold and refreshing flavors. A drizzle of extra virgin olive oil and a sprinkle of smoked paprika or pomegranate seeds beautifully finish this spread, making it as visually stunning as it is tasty. Serve it with warm pita, crunchy veggies, or crackers for an irresistible starter or snack. Ready in under an hour, this dish is a must-try for anyone craving authentic Mediterranean flavors.
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Recipe Information
Ingredients
- 2 medium-sized eggplants (aubergines)
- 1 cup Greek yogurt
- 2 large garlic cloves
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Pierce the eggplants a few times with a fork to allow steam to escape while roasting. Place them on the prepared baking sheet.
Roast the eggplants in the preheated oven for 35-40 minutes, or until their skins are wrinkled and the flesh is soft. Turn them over halfway through baking to ensure even cooking.
Remove the roasted eggplants from the oven and allow them to cool slightly until they can be handled comfortably. Once cooled, slice the eggplants open and scoop out the flesh, discarding the skins.
Place the roasted eggplant flesh in a colander and let it drain for about 10 minutes to remove excess moisture. Press gently with the back of a spoon if needed.
Peel and finely mince the garlic cloves. Alternatively, you can use a garlic press for a smoother consistency.
In a mixing bowl, combine the drained roasted eggplant, minced garlic, Greek yogurt, lemon juice, olive oil, salt, and black pepper.
Using a fork, mash the mixture together until it reaches your desired consistency. For a smoother spread, you can use a food processor or an immersion blender.
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if desired.
Transfer the spread to a serving bowl. Garnish with smoked paprika, chopped parsley, and pomegranate seeds for a touch of color and flavor, if using.
Serve immediately with warm pita bread, fresh vegetables, or crackers. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 32.3 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1806 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
