Rating: 3.56 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
  • 18 Ratings

Creamy dips are often laden with fat, but yogurt makes an eggplant-and-onion version a guilt-free pleasure; we used baked pita chips for dipping.

Martha Stewart Living, May 2005

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Credit: Antonis Achilleos

Recipe Summary test

Servings:
6
Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.

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  • Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes.Transfer to wire racks, and let cool completely.

  • Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.

  • Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.

  • Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowl; let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.

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Reviews

18 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2