Charred Eggplant Dip
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
One 1 1/4-pounds eggplant
2 large shallots, halved lengthwise
3 large garlic cloves
1 tablespoon extra-virgin olive oil
Salt
Pepper
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
2 tablespoons minced cilantro
2 tablespoons minced mint
Instructions
Preheat the oven to 375 °. Roast the eggplant over an open flame or under a broiler until softened and charred, 12 minutes. Transfer to a baking dish. Add the shallots and garlic to the eggplant, drizzle with the oil and season with salt and pepper; roast for 35 minutes, until very tender. Let cool completely. Scrape the eggplant flesh into a colander to drain for 15 minutes; discard the skin.
Mince the eggplant, garlic and shallots; transfer to a bowl. Stir in the yogurt, lemon juice and herbs. Season the dip with salt and pepper and serve.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment