This light eggplant dip is a refreshing and healthy appetizer, perfect as a side for grilled dishes or as a spread on bread. Made with roasted eggplant, herbs, and a mild light sauce, it offers rich flavor without extra fat.
Ingredients
2 eggplants
2–3 garlic cloves
2 tbsp olive oil
½ lemon juice
Salt, pepper
Grizo Prasino (thyme or mint)
Instructions
Wash and cut the eggplants into slices or chunks. Roast them in the oven or grill until soft. When warm, peel if you want and mash them. Add finely chopped garlic, olive oil, lemon juice, salt, and pepper. For a creamier texture, add some yogurt or tahini. Mix well, taste, and adjust seasoning. Serve garnished with fresh herbs and a drizzle of olive oil. Serve with a drizzle of pomegranate balsamic cream and (optionally) yogurt.
