Smoky Aubergine Dip with Pita Bread

Savor Smoky Aubergine Dip with Pita Bread, a creamy, healthy dish with roasted aubergines, tangy yogurt, and warm pita. This Mediterranean-inspired appetizer is perfect for light dinners, offering rich, smoky flavors with minimal effort.

Why You’ll Love This Recipe

Smoky Aubergine Dip with Pita Bread is a delightful, wholesome dish that transforms roasted aubergines into a creamy, smoky dip, paired with warm, fluffy pita bread for a satisfying, healthy meal or appetizer. Ready in under an hour, this budget-friendly recipe bursts with Mediterranean flavors, requiring minimal ingredients and cleanup. Its versatility allows for dietary tweaks, making it a crowd-pleaser for family dinners or gatherings. Packed with fiber and nutrients, this dip pairs beautifully with veggies or salads, offering a nutritious, flavorful dinner option that’s as delicious as it is easy to prepare.

Recipe Tips and Tricks

• Roast Aubergines Thoroughly: Roast until soft and charred for maximum smoky flavor and easy peeling.
• Drain Excess Liquid: Let roasted aubergines sit in a colander to remove excess moisture for a thicker dip.
• Blend Smoothly: Use a food processor for a creamy texture; hand-mash for a chunkier dip.
• Adjust Seasoning: Taste and adjust lemon juice and salt to balance smokiness and tang.
• Warm Pita Bread: Heat pita briefly to enhance flavor and softness before serving.
• Chill Before Serving: Refrigerate dip for 30 minutes to meld flavors for best taste.

Yield: 6 Servings

Smoky Aubergine Dip with Pita Bread

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Smoky Aubergine Dip with Pita Bread, a creamy, healthy dish perfect for light, flavorful dinners.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

• ¼ tsp black pepper
• ½ cup Greek yogurt
• ½ tsp salt
• 2 cloves garlic, minced
• 2 large aubergines (eggplants)
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 2 tbsp tahini
• 4 whole wheat pita breads
• Optional garnish: extra olive oil, paprika

Instructions

1. Preheat Oven: Set your oven to 400°F to prepare for roasting the aubergines.
2. Prep Aubergines: Prick aubergines with a fork; place on a baking sheet lined with foil.
3. Roast Aubergines: Roast for 35-40 minutes, turning halfway, until soft and charred; let cool slightly.
4. Peel Aubergines: Scoop out the flesh, discarding skins; drain in a colander for 5 minutes.
5. Blend Dip: In a food processor, blend aubergine flesh, yogurt, tahini, garlic, lemon juice, salt, and pepper until smooth.
6. Adjust Texture: Add 1 tbsp olive oil while blending for a creamier consistency; taste and adjust seasoning.
7. Chill Dip: Transfer dip to a bowl and refrigerate for 10 minutes to meld flavors.
8. Warm Pita: Heat pita breads in the oven or a skillet for 1-2 minutes until soft.
9. Prep Garnish: Chop parsley and measure extra olive oil and paprika for finishing touches.
10. Serve with Flair: Spoon dip into a bowl, drizzle with olive oil, sprinkle with paprika and parsley, and serve with warm pita!

Notes

• Roast aubergines until very soft to ensure a creamy, smoky dip.
• Drain aubergine flesh to avoid a watery dip; adjust with yogurt for thickness.
• Serve dip chilled or at room temperature for the best flavor.
• Pair with a green salad, grilled veggies, or hummus for a complete meal.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 296Total Fat 11gSaturated Fat 1gUnsaturated Fat 9gCholesterol 1mgSodium 431mgCarbohydrates 47gFiber 9gSugar 9gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Aubergines: Large, firm aubergines yield creamy flesh; smaller ones work but require more.
• Greek Yogurt: Adds tangy creaminess; plain yogurt or vegan yogurt can substitute.
• Garlic: Freshly minced garlic provides bold aroma; roasted garlic offers a milder flavor.
• Lemon Juice: Fresh lemon juice adds brightness; bottled juice is a quick alternative.
• Tahini: Sesame paste adds nutty depth; almond butter can substitute for a twist.
• Olive Oil: Extra-virgin olive oil enhances richness; avocado oil is a neutral option.
• Pita Bread: Whole wheat pita adds fiber; white pita or flatbread works too.
• Parsley: Fresh parsley offers a bright garnish; cilantro or mint can substitute.

Variations and Substitutions

• Vegan Option: Use vegan yogurt and omit dairy for a fully plant-based dip.
• Spicy Kick: Add smoked paprika, cayenne, or chili flakes for a fiery twist.
• Veggie Pairings: Serve with cucumber, carrot sticks, or bell peppers instead of pita.
• Gluten-Free: Use gluten-free pita or serve with gluten-free crackers or veggies.
• Nut-Free: Omit tahini or use sunflower seed butter for a nut-free version.
• Herb Variations: Swap parsley for dill, basil, or oregano for different flavor profiles.
• Cheese Add-In: Stir in crumbled feta or goat cheese for a creamy, tangy boost.

Storage Options

• Refrigerator: Store dip in an airtight container for up to 5 days; stir before serving.
• Freezer: Freeze dip (without pita) for up to 2 months; thaw in the fridge before serving.
• Pita Storage: Store pita in a sealed bag for 2-3 days or freeze for longer.
• Meal Prep: Prepare dip ahead and store separately from pita for easy assembly.

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Until you can read, Smoked Salmon & Dill Frittata