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🍽️ Creamy Eggplant Dip

63 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 large eggplant
• 1 tbsp olive oil
• 2 tomatoes
• 4 sprigs flat-leaf parsley
• 2 tbsp lemon juice
• 5 tbsp yogurt (3.5% fat)
• salt
• pepper
• 1 pinch ground cumin
• 0.5 tsp chili flakes

Instructions

1. 1. Preheat the oven to 220 degrees (convection: 200 degrees; gas: level 3 to 4).
2. 2. Peel the garlic clove and press it flat with the flat side of a knife.
3. 3. Wash the eggplant and cut it in half lengthwise.
4. 4. Rub the cut surfaces of the eggplant vigorously with the garlic clove.
5. 5. Brush the eggplant halves with the olive oil.
6. 6. Place the eggplant halves back together and put them on a baking sheet lined with baking paper.
7. 7. Bake the eggplant in the preheated oven for about 35 minutes.
8. 8. Wash the tomatoes under running water.
9. 9. Cut the tomatoes into quarters and remove the stem end and the seeds.
10. 10. Cut the tomato flesh into small cubes.
11. 11. Wash the parsley and shake it dry well.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Chop the parsley leaves finely.
14. 14. Take the baked eggplant out of the oven and let it cool.
15. 15. Use a spoon to remove the soft flesh of the eggplant from the skin.
16. 16. Put the eggplant flesh and the lemon juice into a blender.
17. 17. Puree the mixture until smooth.
18. 18. Stir the diced tomatoes into the eggplant cream.
19. 19. Fold in the chopped parsley into the mixture.
20. 20. Stir the yogurt into the dip mixture.
21. 21. Season the dip to taste with salt, pepper, cumin, and chili flakes.
22. 22. Fill the finished dip into small bowls.
23. 23. Serve the dip with grilled pita bread as desired.

Nutrition per serving

• kcal: 63
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 5 g