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Snack recipe · from the recipe book

Smoky Roasted Eggplant Yogurt Dip

Silky, smoky roasted eggplant blended with tangy yogurt and smoked paprika, topped with crunchy walnuts and fresh dill, served with sweet, crisp red pepper strips.

Smoky Roasted Eggplant Yogurt Dip

Ingredients

  • 1 medium548 gEggplanthalved lengthwise
  • 1 tbsp15 gOlive oil
  • 2 cloves6 gGarlicgrated
  • 1 cup245 gPlain yogurt, low-fat
  • 1 tbsp15 gLemon juice
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • 2½ tbsp chopped20 gWalnutschopped
  • ½ cup sprigs4 gFresh dillchopped
  • 3 medium357 gRed bell peppercut into strips

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 baking sheet.
  3. Roast the eggplant for 35 to 40 minutes, until very soft and collapsing; let it cool for 10 minutes.
  4. While the eggplant roasts, spread the walnuts on a small tray and toast them in the oven for 5 to 6 minutes until fragrant, then set aside.
  5. Scoop the eggplant flesh into a bowl, discarding the skins, and mash it with a fork until mostly smooth.
  6. Stir in the yogurt, garlic, lemon juice, smoked paprika, cumin and salt until creamy.
  7. Spread the dip in a shallow dish, drizzle with the remaining half of the olive oil, and scatter the toasted walnuts and dill on top.
  8. Serve with the red bell pepper strips for dipping.

Contains: Milk, Tree nuts.

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

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