makes 4 servings
olive oil
1 medium purple eggplant (about 1 pound)
fine sea salt
freshly cracked black pepper
1/4 teaspoon fine sea salt
1/2 cup non-fat plain Greek yogurt
1/2 teaspoon fresh lemon juice
1/2 cup freshly grated Parmesan
1 teaspoon red pepper flakes (use 1/2 teaspoon or less if you prefer less heat/spiciness)
ground sumac for garnish [optional]
crackers, chips, or veggies (carrots, celery, etc.) for dipping
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. Slice the eggplant into 1/2 rounds. Coat both sides of each eggplant slice with salt. Set aside for 30 minutes to help draw out the bitterness. After 30 minutes has elapsed, rinse off the eggplant slices and pat dry with a paper towel.
3. Place the eggplant slices on prepped baking sheet n a single layer. Brush each slice with olive oil. Season generously with freshly cracked black pepper.
4. Roast in the oven for 30-45 minutes, or until the eggplant is soft and golden brown. (Flip over each eggplant slice about halfway through the cooking period.)
5. Remove the eggplant from the oven and allow to cool. Remove the peels and any seeds.
6. Add the eggplant to a blender along with 1/4 teaspoon salt, yogurt, lemon juice, Parmesan, and red pepper flakes. Blend to your preferred consistency.
8. Garnish the dip with a generous sprinkle of ground sumac, then chill for at least 30 minutes before serving with your favorite crackers or cut vegetables.