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Ingredients
2 small dark purple eggplants (about 500gm total) or 1 large eggplant
1/2 to 1 cup Greek Yogurt (Fage 0% works well)
Juice and zest from 1 lemon + a tbsp lemon juice
2 cloves garlic (grated)
Salt/Pepper/Lemon Pepper seasoning
Paprika, Cumin
Herbs/Cayenne/Red Pepper Flakes?
**Mix and match spices to taste**

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Cut the eggplant in half, lengthwise

Place on casserole dish with about 1/2 inch of water on the bottom (or an inch, whatever). Spray (or lightly brush) the tops with olive oil and liberally salt and pepper both halves.


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Once the eggplant is nice and tender, scoop out insides with a spoon or fork, discard skins.

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Toss all ingredients in a food processor or blender and whirl until nice and creamy

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This is a 2 cup jar (filled) and about 1/2 a cup in a ramekin for serving.

Using 500gm raw eggplant (before scraping!) and a full cup of yogurt, this comes out to about 30-40 cals for a 1/4cup (4tbsp) serving.

As a point of reference, the store-bought stuff is about 2tbsp serving size for 90 cals.

 


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