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Eggplant, Mint and Yogurt Dip

Eggplant, Mint and Yogurt Dip Recipe

  • 3 small eggplants (1–1½lbs total weight) to make about 1¼ cups when roasted, pulped and strained
  • 2 tablespoons olive oil (not extra virgin)
  • 1 large onion
  • 3 fat cloves garlic
  • 1 cup Greek plain yogurt
  • ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 2 tablespoons chopped mint
  • 2 tablespoans toasted pine nuts
  • Dribble of extra virgin olive oil to decorate
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 184kcal (9%)
Total Fat 13g (19%)
Saturated Fat 3g (13%)
Cholesterol 8mg (3%)
Total Carbohydrate 16g
Dietary Fiber 6g
Sugars 8g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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