Dill Yogurt Eggplant Dip with Warm Flatbreads
My dill yogurt eggplant dip may be simple, but it has a delightful creamy, sweet-yet-earthy flavor. It is ideal for parties and potlucks but also great as an appetizer for dinners or as a snack throughout the day. You can use it as a dip for fresh bread and crunchy vegetables or as a cold dressing for hot and spicy burgers and kebabs.
Dill Yogurt Eggplant Dip
Ingredients
To get started with my dill yogurt eggplant dip, you’ll need the following ingredients:
- Eggplants – 2 large eggplants
- Yogurt – 1/2 cup natural yogurt
- Dill – 2 tbsp minced fresh dill
- Garlic – 1 large clove of garlic (or 2 medium ones)
- Lemon Juice – 1 tbsp fresh lemon juice
- Lemon Zest – 1/4 tsp lemon zest (from about 1/4th of a lemon)
- Extra-Virgin Olive Oil – 1 tbsp extra-virgin olive oil
- Salt – salt to taste (I used 1/2 tsp Maldon salt)
- Black Pepper – ground black pepper to taste (I used 1/4 tsp)
- Flatbreads (to serve)
Step-by-Step Instructions
Step 1 – Preheat the oven to 400°F (205°C). Then, wash the eggplants, pat them dry, and poke holes in the eggplant with a knife or a fork. Bake the eggplants until soft, for about 45-50 minutes.
Step 2 – Mix the yogurt, finely chopped fill, minced garlic, lemon juice, lemon zest, extra-virgin olive oil, salt, and black pepper. Set it aside (covered) in the fridge while the eggplant is baking.
Step 3 – When the eggplants are ready, pull them out of the oven and let them cool for about 10 minutes until they’re cool enough to handle. Then, halve the eggplants, scoop the flesh into a sieve, and let it drain for a couple of minutes.
Step 4 – Chop up the eggplant and add it to the yogurt mix. Taste the dip and adjust the seasoning accordingly (adding additional lemon juice, salt, or pepper to taste). If it’s too salty or lemony, just add a bit more yogurt.
Step 5 – Serve with warm flatbread.
Serving Suggestions
You can definitely use this as a burger dressing, especially if you’re cooking red meats like beef or lamb.
The cold dip also works with other hot meat dishes, like chicken skewers.
Because it is yogurt-based, you could easily use this as a sauce for a wrap. Falafel, for example, would make for a great pairing.
You can serve it on or with a charcuterie board like this fall-themed 5-minute charcuterie board.
This one is a little bit naughty, but if you order in or make some homemade pizza, this can be the dipping sauce you never knew you needed in your life!
I love how simple this dip is to make but so indulgently creamy at the same time.
Recipe Card
Ingredients
- 2 eggplants
- 1/2 cup natural yogurt
- 2 tbsp minced fresh dill
- 1 large clove of garlic or 2 medium ones, minced
- 1 tbsp fresh lemon juice
- 1/4 tsp lemon zest from about 1/4th of a lemon
- 1 tbsp extra-virgin olive oil
- salt to taste (I used 1/2 tsp Maldon salt)
- ground black pepper to taste (I used 1/4 tsp black pepper)
- flatbreads to serve
Instructions
- Preheat the oven to 400°F (205°C). Then, wash the eggplants, pat them dry, and poke holes in the eggplants with a knife or a fork. Bake the eggplants until soft, for about 45-50 minutes.
- Mix the yogurt, finely chopped fill, minced garlic, lemon juice, lemon zest, extra-virgin olive oil, salt, and black pepper. Set it aside (covered) in the fridge while the eggplant is baking.
- When the eggplants are ready, pull them out of the oven and let them cool for about 10 minutes until they’re cool enough to handle. Then, halve the eggplants, scoop the flesh into a sieve, and let it drain for a couple of minutes.
- Chop up the eggplant flesh and add it to the yogurt mix. Taste the dip and adjust the seasoning accordingly (adding additional lemon juice, salt, or pepper to taste). If it’s too salty or it has too much lemon, just add a bit more yogurt.
- Serve with warm flatbreads.
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Need a creamy dip for a party or get-together? Pin this recipe to one of your party food idea boards, so that you can reference it at a later date.
