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Roasted Eggplant Yogurt Dip - Moutabal

Flame roasted eggplant with Greek yogurt or labneh, roasted garlic, and tahini. A creamy, healthy and delectable dip. 

Prep Time
5 mins
Cook Time
5 mins
Cooling Time
10 mins
Total Time
50 mins
Servings: 5 servings
Calories: 194 kcal
Course: Snacks
Cuisine: Middle Eastern

Ingredients

  • 2 medium eggplants, about 1 pound each
  • 3 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Greek yogurt or labneh
  • 2 tablespoons Tahini
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon Salt, more or less to taste
  • 2 tablespoons pomegranate arils, optional, for garnish
  • 1 tablespoon chopped fresh mint, optional, for garnish

Instructions

    Cup of Yum
  1. Pierce the eggplants in a few places with a knife or fork to vent. Roast them on a gas stovetop or in the oven, giving a quarter turn every few minutes, until eggplants are charred, soft and collapsing. Flame roasting on a range or grill preferred for optimal flavor. For more detailed instructions on this process, refer to my post - How to Roast Eggplant.While eggplant is roasting, pour olive oil into small saucepan or skillet and add garlic cloves. Heat the olive oil on medium for 2-3 minutes, watching carefully the whole time, until it just begins to sizzle around the cloves. Don't let them sizzle too long or you'll start to fry the cloves.
  2. Reduce heat immediately to between low and medium low. Stir well to coat the garlic cloves in hot oil. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender and golden.Remove cloves from the oil with a slotted spoon. Allow the oil to cool. Reserve the garlic-infused oil. Mince the roasted garlic cloves very fine.
  3. When eggplants are fully roasted, remove from flame. Carefully slice them open (hot steam will escape) and allow them to cool down.
  4. When the eggplants are cool enough to touch, scoop the soft pulpy eggplant flesh from the skin and add it to a mixing bowl. Try to remove all of the pulp from the skin. If a little charred skin makes it into the pulp, it's fine-- it will add to the smoky flavor. 
  5. Remove any large clumps of seeds from the pulp. A few small seed pockets are fine, but larger ones can make for a lumpy texture.
  6. To the roasted eggplant pulp, add the minced roasted garlic, 2 tbsp of the garlic-infused olive oil, Greek yogurt or labneh, tahini, lemon juice, and salt.
  7. Use a fork to mash and stir the mixture until it is creamy and well-mixed. Do not use a food processor or immersion blender for this step, or you will end up with an undesirable texture. At this point you may taste and add additional salt or lemon juice to taste, if desired.
  8. Use a spoon to make a well in the dip, and drizzle the remaining garlic-infused olive oil on top. Serve dip at room temperature or chilled, garnished with pomegranate arils and fresh mint. Store in a covered container in the refrigerator for 3-5 days.

Notes

  • You will also need: gas grill or oven, foil to protect range surface, saucepan, bowl, fork
  • Makes roughly 2 1/2 cups of dip. Serving size is 1/2 cup of dip.

Nutrition Information

Calories 194kcal (10%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 243mg (10%) Potassium 468mg (13%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 55IU (1%) Vitamin C 7.8mg (9%) Calcium 41mg (4%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 194

% Daily Value*

Calories 194kcal 10%
Carbohydrates 14g 5%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 243mg 10%
Potassium 468mg 10%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 55IU 1%
Vitamin C 7.8mg 9%
Calcium 41mg 4%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.