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Roasted Eggplant Dip

 Roasted Eggplant Dip
Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina Hall of Citrus Heights, California contributed this recipe.
6 ServingsPrep: 15 min. Bake: 25 min.


  • 1 medium eggplant (about 1 pound)
  • 9 green onions (white portion only)
  • 3 tablespoons reduced-fat plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced chives, divided
  • Pita breads (6 inches), cut into 6 wedges
  • Carrot sticks, optional


  • Pierce eggplant several times with a fork. Place eggplant and onions
  • in a shallow foil-lined baking pan. Bake at 400° for 25-30
  • minutes or until tender. Cool. Peel and cube the eggplant.
  • In a blender, combine the yogurt, lemon juice, oil, salt, pepper,
  • eggplant and onions. Cover and process until almost smooth. Add 2
  • tablespoons chives; cover and process until blended.
  • Transfer to a serving bowl; sprinkle with remaining chives. Serve
  • with pita wedges and carrots if desired. Yield: 1-1/2 cups.
Nutritional Facts: One serving (1/4 cup dip with 6 pita wedges) equals 158 calories, 3 g fat (trace saturated fat), trace cholesterol, 421 mg sodium, 28 g carbohydrate, 3 g fiber,

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Roasted Eggplant Dip (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.