Eggplant Dip? Yes, Please!


Eggplant Dip:

This is the light version of your typical eggplant dip recipe. Made with yogurt instead of tahine…Enjoy!


  • 4 eggplants
  • 2 cups of Greek yogurt
  • 6 diced garlic cloves
  • 4 spoons of olive oil
  • Salt
  • Sour salt


  1. Grilled or bake the eggplants.
  2. Pell them and smash them in a bowl.
  3. Add the yogurt, salt, garlic, and oil olive.
  4. Mix all of the ingredients. You can add more yogurt if you want it lighter, it’s up to you.
  5. Refrigerate for at least an hour.
  6. Serve with some olive oil on top and enjoy.

You can have this dip with pita, pita chips or crackers.

Bon appetit or in Arabic; Sahten!

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