Makes about 1 1/2 cups (6 servings)
- 1 medium eggplant
- 1/2 red bell pepper, seeded
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp ground sumac spice or smoked paprika
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt
- Pinch of black pepper
- 2 tbsp chopped cilantro or parsley
- 4 tbsp plain 2% fat Greek yogurt
Slice eggplant in half lengthwise. Cut the half red bell pepper into 2 pieces so the pieces lie flat. Place both vegetables on an oiled sheet tray, skin side up. Place under the broiler for 12 to 15 minutes until the skins are charred and the eggplant flesh is very soft. Remove from the broiler and let sit until the vegetables are cool enough to handle.
While the vegetables are cooling, heat the olive oil in a small pan and sauté the garlic until golden. Add the spice (if using) to the garlic once it starts to change color. Set aside and let cool.
Peel off the charred skin from the red pepper and the eggplant. Mash the eggplant in a bowl, removing any large seedpods. Cut the pepper into medium-sized dice and add to mashed eggplant. Stir in the garlic and oil and add the lemon juice, salt, pepper, cilantro and yogurt. Stir to blend.
Serve with vegetable crudité, whole-grain crackers or pretzels. Refrigerate the dip and serve when chilled.
Nutrition information, per serving:
Saturated Fat: 1g