Garlicky Eggplant and Greek Yogurt Dip


1 large eggplant, pierced all over with a fork

1 fat clove garlic, minced

1/2 tsp salt

2 tbsp Greek yogurt

juice of 1/2 lemon


Preheat oven to 400 degrees.

Tightly wrap up the eggplant in a large piece of tin foil. Place in oven and bake for about 1 hr, until super soft.

When eggplant has finished baking, carefully remove from the tin foil and scoop out the soft flesh with a spoon into a blender. Discard skin. Add the minced garlic, salt and lemon juice and blend until smooth. Stir in the yogurt.

Pour dip into a bowl and place in the fridge to chill for 1 hr until serving. Dip will thicken up slightly as it cools.


active time ~ 10 minutes

total time ~ 2.5 hours