Roasted Eggplant Dip

Adding a flavorful creaminess to sandwiches and wraps, or a chunky dip for your favorite vegetable assortment, this recipe delivers all the taste and nutrients you desire with the added benefit of versatility.

Serves: 8Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 2 large eggplants
  • 4 garlic cloves peeled
  • 1 Tbsp. lemon juice
  • 1 cup goat cheese or soft vegan cheese
  • 1 cup nonfat Greek-style yogurt, or soy yogurt
  • 1 tsp. all-natural sea salt


  • Preheat the oven to 400°F and prepare a baking sheet with foil and olive oil spray.
  • Pierce the skins of the eggplants with a fork, and cut in half lengthwise.
  • Place eggplant halves on the baking sheet with insides facing up, and place the 4 garlic cloves on the same sheet. Bake for 30 minutes or until eggplant and garlic cloves are soft.
  • Remove from heat. Spoon out eggplant into chunks and set in a strainer to allow excess juices to drip away, and allow to cool.
  • In a blender, combine the eggplant, garlic cloves, lemon juice, goat cheese, and ½ cup yogurt. Blend until thoroughly combined, adding remaining ½ cup yogurt until desired consistency is reached. Add salt.