ROASTED EGGPLANT-YOGURT CHEESE DIP

Roasted Eggplant-Yogurt Cheese Dip image

Provided by Mark Bittman

Categories easy, dips and spreads, side dish

Time 1h

Yield 6 to 8 servings (about 2 cups)

Number Of Ingredients 7

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Ingredients

1 large eggplant or a few small ones
2 tablespoons olive oil
1 clove garlic, peeled and roughly chopped
1 cup yogurt cheese (see note)
2 tablespoons freshly squeezed lemon juice, or to taste
Salt to taste
1/4 teaspoon cayenne, or more to taste

Steps:

Heat oven to 400. Using a fork, prick eggplant in several places to keep it from bursting. Put on a baking sheet and roast on oven's center rack for 30 to 45 minutes, or until it can be easily pierced with a knife. Let eggplant cool until safe to handle
Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds. Taste, adjust seasoning and serve with toasted pita chips or crudités.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 4 grams