Roasted Eggplant-Yogurt Cheese Dip
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1large eggplant or a few small ones
- 2tablespoons olive oil
- 1clove garlic, peeled and roughly chopped
- 1cup yogurt cheese (see note)
- 2tablespoons freshly squeezed lemon juice, or to taste
- Salt to taste
- ¼teaspoon cayenne, or more to taste
Nutritional analysis per serving (8 servings)
84 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400. Using a fork, prick eggplant in several places to keep it from bursting. Put on a baking sheet and roast on oven’s center rack for 30 to 45 minutes, or until it can be easily pierced with a knife. Let eggplant cool until safe to handle
- Step 2
Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds. Taste, adjust seasoning and serve with toasted pita chips or crudités.
- To make yogurt cheese, put 2 cups yogurt in a colander lined with a clean dish towel. Twist the towel to squeeze out some of the liquid, set the colander over a bowl and refrigerate until the yogurt is thick, 2 hours or more.
Private Notes
Comments
How is yogurt cheese different than greek yogurt? What you describe is how I turn regular yogurt into greek yogurt.
I'm pretty sure the same thing--this recipe was published before Greek yogurt was widely available. I've made it many times. I used to strain the yogurt but now I just use Greek yogurt.
I made a half recipe since I only had a smallish eggplant. It was very light and tasty. I missed the tahini a little bit. I added some chopped cilantro on top.
Would this be good to make a day in advance of eating it? Or would it separate?
How is yogurt cheese different than greek yogurt? What you describe is how I turn regular yogurt into greek yogurt.
I'm pretty sure the same thing--this recipe was published before Greek yogurt was widely available. I've made it many times. I used to strain the yogurt but now I just use Greek yogurt.
It just removes the whey from the yogurt, making it a more cheese-like consistency. I like to put a couple of large containers of vanilla yogurt in a nylon paint strainer and hanger it from my kitchen faucet. After a few hours or overnight, I spread what remains into a graham cracker crust and chill it. It makes a pretty good no-cook cheesecake.
I presume it is the same. Perhaps just with more time in the strainer or cheesecloth to drain the liquid. I left regular yogurt overnight and it ended up thicker than greek yogurt. Suggest only blending a little yogurt in the food processor, then stirring the rest by hand or the dip becomes more liquidy.
I made a half recipe since I only had a smallish eggplant. It was very light and tasty. I missed the tahini a little bit. I added some chopped cilantro on top.
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