• All
  • Products Only
  • Recipes Only

Eggplant and Garlic Dip

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

15 minutes

Cook Time:

1 hour


24 servings


2  large  eggplants

1/4  c.  H-E-B Extra Virgin Olive Oil

•  juice of 1 lemon

2/3  c.  greek low fat plain yogurt

2  H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped

1 1/2  tsp.  Hill Country Fare Ground Cumin

•  salt and pepper, to taste

1  Tbsp.  chopped parsley

1  each:  red and green bell peppers, cut into dip-size bites


Heat oven to 375°F. Line baking sheet with foil and set aside. Pierce skins of eggplants with a fork and place on prepared baking sheet.

Bake for 45 minutes or until very soft. Cool for 10 minutes. Cut eggplants in half and scoop fl esh into a bowl.

Heat a heavy-bottom skillet for 3 minutes over medium heat. Add olive oil and eggplant fl esh. Fry for 5 minutes. Place fried eggplant in a food processor bowl. Add lemon juice and process for 30 seconds. Add Greek yogurt, garlic, and cumin. Process for 30 more seconds or until texture is smooth. Season with salt and pepper to taste. Pour dip into a serving bowl, cover with plastic wrap, and chill for 1 hour.

Garnish dip with chopped parsley, serve with red and green bell pepper chunks or pita chips.
Nutritional Information
Calories: 40, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Carbohydrates: 4g, Dietary Fiber: 2g, Sugar: 2g, Protein: 1g
My H-E-B Texas Life Magazine

Overall Rating