This easy, whipped eggplant dip is perfectly smoky and creamy. Make it for a snack or appetizer any time!
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GET THE RECIPE
Heat the grill to medium-high heat, about 400F.
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Halve the eggplants and pierce with a knife on the outside skin. Skor the inside of the eggplant halves, drizzle with olive oil and season with lots of salt.
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When the grill is ready, place the eggplant with the skorred side down and cook for 20 minutes. Flip and cook for another 20-30 minutes until the eggplant is tender.
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To a food processor add the garlic and onion and pulse until finely chopped. Next add in the spices (salt, pepper, cumin and chili flakes) and pulse a few more times.
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Add eggplant flesh into the food processor along with the lemon zest, olive oil, parsley, lemon juice and yogurt. Pulse together until combined and creamy.
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Serve in a low bowl. Make a small well in the middle of the dip and fill with a bit of olive oil, using a bit to drizzle over the entire dip too. Garnish with crumbled feta cheese, kalamata olives and parsley.
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