Roasted Eggplant Dip with “Pantry” Gremolata
This eggplant dip is very similar to a Greek babaganoush. A gremolata is the Italian word for an herb condiment that is used to garnish various dishes and adds a bright fresh flavor profile to the traditional dish.
Servings Prep Time
6people 10min
Cook Time
25min
Servings Prep Time
6people 10min
Cook Time
25min
Ingredients
Eggplant Dip
  • 1large eggplantOr 2 small to medium-sized eggplants
  • 2 Tbsp olive oilPlus more for garnish
  • 2Tbsp tahini
  • 2Tbsp Greek yogurt
  • 1 lemonjuice & zest
Optional Garnishes (Gremolata):
  • 1/2cup parsleychopped
  • 1/2cup cherry tomatoesquartered
  • 1/4cup oliveschopped
  • 1/4cup toasted chickpeas
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. With the skin on, sear the outside of the eggplant on the grill or over a gas flame until blackened, about 5 minutes.
  3. Quarter eggplant, brush with olive oil, and roast for 20 minutes.
  4. Peel eggplant and add to food processor with olive oil, tahini, Greek yogurt, and lemon juice. Blend until smooth and season with salt & pepper.
  5. Toss chopped parsley with lemon zest and garnish ingredients. Sprinkle over dip, season with sea salt, and finish with a drizzle of olive oil. Serve with pita or crackers.