Starters · Cold starter

Chilled Eggplant & Yogurt Dip

Roasted eggplant folded into thick yogurt with garlic and lemon, served with cucumber sticks.

By CarbPortion · AI-assisted recipe

Vegetarian starters · Vegetarian

Serve chilled

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Prep: 15 min
Cook & chill: 100 min
Total: 115 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Eggplantraw, trimmed, halved lengthwise360 g
Greek yogurtPlain, whole milk100 g
Olive oilSalad or cooking oil20 g
Lemon juiceRaw25 g
Garlicfinely grated4 g
CuminDried seeds, ground for use1 g
Parsleychopped10 g
Cucumbersticks200 g
SaltTable salt1.5 g
Black pepperDried, ground0.5 g

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STEP BY STEP

Let’s make it.

Heat the oven to 425°F (220°C). Score eggplant flesh and brush all cut surfaces with oil. Put cut-side down in a small baking dish.
Roast for 35–40 minutes until the flesh and skin are very soft. Chop the whole cooked eggplant finely, keeping the edible skin and all roasting juices.
Spread in a shallow container and refrigerate until cold, allowing about 60 minutes.
Fold yogurt, lemon juice, garlic, cumin, parsley, salt and pepper into the cold eggplant.
Divide the dip and cucumber sticks into 4 servings and serve chilled.

Kitchen notes

Keeping the edible skin and all oil matches the listed ingredient calculation.
Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 9.2 g
Fiber: 3.1 g
Carbs − fiber: 6.1 g
Protein: 3.7 g
Fat: 6.6 g
Energy: 103 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Chilled Eggplant & Yogurt Dip

For 4 servings

Vegetables

CucumberRaw, with peel200 g
EggplantRaw360 g
GarlicRaw4 g

Fruit & berries

Lemon juiceRaw25 g

Eggs & dairy

Greek yogurtPlain, whole milk100 g

Oils & fats

Olive oilSalad or cooking oil20 g

Herbs & spices

Black pepperDried, ground0.5 g
CuminDried seeds, ground for use1 g
ParsleyFresh10 g
SaltTable salt1.5 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/chilled-eggplant-yogurt-dip/

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