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Roasted Eggplant Dip

Running to the Kitchen
  • 2018 minutes
  • Serves 1

INGREDIENTS

1

medium whole eggplant

3 cloves

garlic

1/4 cup

plain greek yogurt (I used 2% Chobani)

juice of 1/2 lemon

1 tbsp

tahini

1/4 cup

fresh parsley

2 tbsp

extra virgin olive oil

salt & pepper

Toasted pine nuts, pepitas, parsley and olive oil for garnish