Grilled Eggplant and Yogurt Dip

Grilled Eggplant and Yogurt Dip Photo: Sang An


  • 1 pound eggplants, preferably the smaller Japanese or Italian variety
  • 1 medium minced fresh onion, divided
  • 3 minced garlic cloves, divided
  • 1 1/2 cups plain low-fat yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup chopped fresh mint (or parsley)


1. Start a charcoal or wood fire, or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source. Cut the eggplants in half lengthwise up to the stem, but do not cut through, so the eggplants open like a book. Spread about 2/3 of the onion and garlic between the eggplant halves, and press the two sides back together.

2. Grill the eggplants, turning once or twice, until they are blackened and collapsed, 10-15 minutes. Don't worry if the skins burn a bit.

3. Meanwhile, mix the remaining onion and garlic with the yogurt; then season with salt, black pepper, and cayenne.

4. When cooked, let the eggplants cool a bit, then peel off the skins and let cool further. Roughly chop the eggplants, reserving any juices, then mix with the yogurt dressing. Chill if time allows, or just serve at room temperature; garnish with mint or parsley.

  • Prep Time:
  • Total Time:

  • Prepare to sample your next favorite dip recipe. Creamy and flavorful, this dip pairs perfectly with pita chips or veggie slices.
  • Yield: 12 servings (serving size: 4 tablespoons)

Nutritional Information

Calories per serving: 34
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 6g
Fiber per serving: 1g
Cholesterol per serving: 2mg
Iron per serving: 0.0mg
Sodium per serving: 46mg
Calcium per serving: 64mg
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