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Snack recipe · from the recipe book

Roasted Eggplant Garlic Herb Spread with Crudités

A smoky, creamy roasted eggplant and Greek yogurt spread bright with garlic, dill and mint, served with crisp radish-free crudités of pepper, broccoli and cucumber.

Roasted Eggplant Garlic Herb Spread with Crudités

Ingredients

  • 1 medium550 gEggplanthalved lengthwise
  • 4 cloves12 gGarliccloves left whole, unpeeled
  • 1½ tbsp20 gOlive oil
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gLemon juice
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tbsp chopped6 gFresh mintchopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 medium238 gRed bell peppercut into strips
  • 2 cups florets180 gBroccolicut into small florets
  • 2⅓ cups sliced250 gCucumbercut into spears

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Brush the cut sides of the eggplant with half of the olive oil and place them cut side down on the sheet. Wrap the garlic cloves in a small piece of foil and set them on the sheet.
  3. Roast until the eggplant is very soft and collapsed and the garlic is tender, about 35 minutes. Cool for 10 minutes.
  4. Scoop the eggplant flesh into a bowl, discarding the skins, and squeeze the soft garlic out of its peels into the bowl.
  5. Mash the eggplant and garlic with a fork until mostly smooth, then stir in the Greek yogurt, lemon juice, salt and black pepper.
  6. Fold in the dill and most of the mint, spoon into a serving bowl, drizzle with the remaining half of the olive oil and scatter the rest of the mint on top.
  7. Arrange the bell pepper strips, broccoli florets and cucumber spears around the spread for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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