Persian eggplant dip with yogurt

Similar to baba ganoush, you’ll want to add this dip to your repertoire of appetizer options for it’s extra creamy texture, along with a boost in protein content thanks to added Greek yogurt.

This dip’s smoky flavor comes from smoked paprika instead of roasting the eggplant over an open flame as done in a traditional baba ganoush. Serve this with pita, carrots, crackers, or your favorite food for dipping.


This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

2 medium eggplants, prepared according to roasted eggplant recipe
3 tablespoons olive oil
1 cup plain Greek full-fat yogurt
½ lemon, juiced
Salt to taste
¼ teaspoon smoked paprika (optional)
1 clove of garlic, crushed (optional)
2 tablespoons fresh parsley, chopped (optional)
2 tablespoons fresh mint, chopped (optional)


  1. Add all ingredients except fresh herbs into food processor.
  2. Blend until smooth and then fold in herbs. Dip can also be hand-mashed with a fork if desired.
  3. Taste for seasoning; add salt if desired and top with a drizzle of olive oil before serving.

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