roasted eggplant greek yogurt dip

By foodiva

Ingredients

• 2 medium eggplants
• 1 head of garlic, whole and not peeled
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup, plus 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon salt, plus more for sprinkling on eggplant before roasting
• 1/2 teaspoon pepper, plus more for sprinkling on eggplant before roasting

Details

Servings 1
Adapted from figsandfeta.com

Preparation

Step 1

Cut eggplant into 1 inch cubes.
Toss with ½ cup olive oil to coat.
Sprinkle with salt and pepper.
Spread onto a rimmed cookie baking sheet.
Loosely wrap garlic head in aluminum foil and place on the pan with the eggplant.
Roast at 450° for 40-45 minutes.
Set aside to cool for 10 minutes.
In a food processor with the blade attachment, combine roasted eggplant, 5 cloves of roasted garlic, Greek yogurt, olive oil, lemon, 1 teaspoon salt and ½ teaspoon pepper.
Pulse to combine until the mixture is smooth but still chunky.
Adjust seasoning with salt and pepper, if necessary.
Top with extra cloves of roasted garlic.