Greek Eggplant Dip

Greek Eggplant Dip


1 egg plant
Extra virgin olive oil
1 tbs white vinegar
2 tbs lemon juice
1 tbs fresh parsley, chopped
2 cloves garlic, crushed
1 cup Greek yogurt
1 (3 oz) package cream cheese
1 tbs bread crumbs
kosher salt and black pepper to taste
  • Brush a baking pan with 1 tbs of olive oil.
  • Slice the eggplant in half, the long way and place it cut side down on the baking pan.
  • Bake in a preheated 375 degree oven for 45 minutes, or until soft.
  • Cut the egg plant, including the skin into small pieces and place in a food processor.
  • Add 3 tbs olive oil, the vinegar, lemon juice, parsley and garlic, and process until smooth.
  • Add the yogurt, cream cheese, bread crumbs, salt and pepper and process until well combined.
  • Refrigerate overnight.
  • Use as a ┬ádip with bread or crackers.




10 min


50 min


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