Tahini and fresh lemon juice give this Greek Eggplant Dip its terrific flavor. It gets its creamy texture from—what else?—Greek-style yogurt.
What You Need
Original recipe yields 24 servings
2 eggplant s (2 lb.), peeled, cut into 1/4-inch-thick slices
3 Tbsp. KRAFT Greek Vinaigrette Dressing
1 cup plain nonfat Greek-style yogurt
2 Tbsp. tahini
2 Tbsp. fresh lemon juice
1/4 cup chopped pimento s
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Let's Make It
Heat grill to medium-high heat.
Brush eggplant with dressing. Grill 5 min. on each side or until tender; cool.
Chop eggplant coarsely. Reserve 1/2 cup; add remaining to blender. Add yogurt, tahini and lemon juice; blend until smooth. Spoon into medium bowl.
Stir in eggplant and pimentos.
Sprinkle with 1/4 cup chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.