Eggplant Dip

By LFritz527

Ingredients

• 1 lb eggplant
• 1/4 cup chopped parsley
• 1/4 cup 2% plain Greek yogurt
• 2 Tbsp tahini paste
• 1 1/2 Tbsp fresh lemon juice
• 1 tsp chopped garlic
• 1/2 tsp cumin
• 1 Tbsp olive oil

Details

Servings 4
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Heat oven to 400 degrees. Bake eggplant on cookie sheet until collapsed and tender, about 45 minutes. Remove peel and pulse flesh in food processor with parsley, yogurt, tahini,lemon juice, garlic and cumin. Top with olive oil and serve with grilled pita chips.