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Eggplant & Garlic Dip

Servings: 4
Author: Angela Coleby
Print Recipe


  • 2 eggplants
  • 3 tblspn olive oil
  • Juice of 1 lemon
  • 7 oz greek yogurt
  • 2 garlic cloves peeled and crushed
  • ¼ tspn cumin
  • salt and pepper
  • 2-3 tblspns parsley finely chopped


  • Pre-heat the oven to 190C/370F degrees.
  • Prick the skins of the eggplants with a fork and place on a baking tray.
  • Bake for 45 minutes until soft.
  • Cool, then cut the eggplants in half lengthways and remove flesh with a spoon.
  • Heat the olive oil in a frying pan on a medium heat and add the eggplant. Cook for 5 minutes until slightly golden.
  • Place the eggplant into a food processor and add the lemon juice. Blend until smooth.
  • Add the yoghurt, then the garlic and cumin. Season to taste.
  • Chill in the refridgerator for at least an hour.
  • Serve with the parsley and a dash of cumin on top.
  • Eat and enjoy!


Nutritional Info per ⅛th - 91 Calories, 6g Fat, 2g Protein, 8g Total Carbs, 2g Fibre, 6g Net Carbs