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Eggplant Dip


  • 2 cups eggplant approx 2 eggplant, medium sized, skinny, roasted*
  • 2 teaspoons fresh garlic minced
  • 1/2 cup yogurt see note**
  • 1 tablespoon olive oil
  • pinch of salt


  • Mix all ingredients together. Garnish with fresh parsley.


*To roast skinny eggplant – if roasting on open fire/burner, simply leave whole and lay on burner rotating periodically as the skin browns. The plant will soften and eventually the skin will get crispy and the eggplant will feel a bit limp. Remove from heat, cut in half length wise and remove flesh.  Use same technique for grill or broiler. If roasting in oven (still air or convection) you can do the same, leave eggplant whole and roast until eggplant is limp feeling. You can certainly peel the skin, chunk the eggplant and roast until tender as well. Final product is to have soft tender eggplant flesh that can be mashed.
**For the yogurt, and in general, I use Greek style as the texture and flavor is superior to all the rest. Unless you make your own!