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Smokey Eggplant Yogurt Dip

1 hr 35 min
45 min prep
50 min cook

Serves 6

10gCarbs
9gFat
5gProtein

Ingredients

  • 1 1/4 lb Fresh purple eggplant, approximately 1 large eggplant, cut in half lengthwise
  • 1/2 cup Higher Harvest Non-Dairy Plain Protein Yogurt
  • 1/3 cup Tahini
  • 1/4 cup Fresh dill, roughly chopped or picked
  • 1/4 cup Fresh mint, roughly chopped
  • 1 1/2 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 2 Large cloves of garlic, peeled and lightly crushed

Shop ingredients

  • Item, Fresh Purple Eggplant. Quantity: 1 each. Price: $2.62.
    Fresh Purple Eggplant
    1 1/4 lb needed

    $2.62

    Adjust quantity
  • Item, Higher Harvest by H-E-B Dairy Free Protein Yogurt – Unsweetened Plain. Quantity: 1 each. Price: $5.70.
    Higher Harvest by H-E-B Dairy Free Protein Yogurt – Unsweetened Plain
    1/2 cup needed

    $5.70

    Adjust quantity
  • Item, Mighty Sesame Co. Whole Seed Squeezable Tahini. Quantity: 1 each. Price: $6.22.
    Mighty Sesame Co. Whole Seed Squeezable Tahini
    1/3 cup needed

    $6.22

    Adjust quantity
  • Item, H-E-B Organics Dill. Quantity: 1 each. Price: $3.10.
    H-E-B Organics Dill
    1/4 cup needed

    $3.10

    Adjust quantity
  • Item, Fresh Mint. Quantity: 1 each. Price: $2.06.
    Fresh Mint
    1/4 cup needed

    $2.06

    Adjust quantity
  • Item, H-E-B Smoked Paprika. Quantity: 1 each. Price: $3.62.
    H-E-B Smoked Paprika
    1 1/2 tsp needed

    $3.62

    Adjust quantity
  • Item, H-E-B Ground Cumin. Quantity: 1 each. Price: $2.27.
    H-E-B Ground Cumin
    1 tsp needed

    $2.27

    Adjust quantity
  • Item, H-E-B Fresh Peeled Garlic Cloves - Single Serve. Quantity: 1 each. Price: $2.37.
    H-E-B Fresh Peeled Garlic Cloves - Single Serve
    2 items needed

    $2.37

    Adjust quantity

Instructions

  1. Preheat oven to 400ºF. Line a sheet pan with parchment paper.
  2. Place eggplant cut side up on prepared sheet pan. Place in oven and roast for 40 to 55 minutes or until eggplant is nicely charred and looks almost burnt.
  3. Remove from oven and allow eggplant to cool fully before proceeding.
  4. Once eggplant is cooled, scoop out interior and discard skins, keeping as many charred bits as possible for extra flavor.
  5. In a food processor, add eggplant, yogurt, tahini, dill, mint, smoked paprika, cumin, and garlic cloves. Puree until smooth then season to taste as needed.
  6. Refrigerate until ready to use. Serve with veggies, pita chips, or as a sauce for chicken or fish. Dip will keep refrigerated for up to 5 days.

Nutrition

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories
    130
  • % Daily Value*
  • Total Fat
    • 9g
    • 14%
  • Saturated Fat
    • 1.5g
    • 8%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 20mg
    • 1%
  • Total Carbohydrate
    • 10g
    • 3%
  • Dietary Fiber
    • 4g
  • Sugars
    • 3g
  • Protein
    • 5g
  • Vitamin C
    • 6%
  • Calcium
    • 4%
  • Iron
    • 8%
  • Vitamin A
    • 8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.