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**


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.

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


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

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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