Try out this healthy creamy Middle Eastern dip made from roasted eggplants! Pair it with your favorite vegetables, some crispy pita bread, or even on its own- it’s THAT good!
(Serves 6; 403kcal, 18.3g carb, 9.6g protein, 35.3g Fat per serving)
- 23oz roasted eggplant jar
- 16 oz plain yogurt (we love using Greek yogurt)
- 4 Tbsp tahini
- 1 Tbsp garlic, pressed
- 2 lemons, squeezed
- 1 tsp salt
Instructions
- In a medium-sized bowl, pour jar of roasted eggplants, plain yogurt and combine well
- Add squeezed lemon juice, garlic, and salt, mix well
- Serve in a deep plate and garnish with walnuts, parsley, olive oil, and cherry tomatoes