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Grilled Eggpland and Yogurt Dip

I needed to find a gluten free vegetarian appetizer that i could make with what I had in the house…  arg… But then I came across this recipe and with some modifications made an amazing yummy dip!!! The recipe calls for roasting the eggplant, I had already cubed and fried mine up for something else, so i used it in that fashion.

Grilled Eggplant and Yogurt Dip


  • 1  eggplants
  • 1  medium minced fresh onion, divided
  • 3  minced garlic cloves, divided
  • 1 1/2  cups  plain low-fat yogurt
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  cayenne pepper
  • 1/4  cup  chopped fresh mint (or parsley)


1. Prepare Eggplant:  peel eggplant, slice in 1/4 – 1/2 inch slices. Place on paper towels. Sprinkle with salt and let sit for 30-60 minutes.  Flip over, sprinkle with salt again and let sit for another 30-60 minutes.  Pat dry and wipe off the salt. Cut each slice in little cubes. 2. Spray frying pan with non stick spray. “Fry” the eggplant till it has a char, spraying and stirring as needed. Set aside to cool or cool over night. 3. Spray frying pan with non-stick spray. Add 2/3 of the diced onion and garlic to the pan. Stir the onion and garlic till complete. 4. Meanwhile, mix the remaining onion and garlic with the yogurt; then season with salt, black pepper, and cayenne. 5. Once the eggplant, onion and garlic is cool a bit, mix with the yogurt dressing. Chill if time allows, or just serve at room temperature; garnish with mint or parsley. It had a great flavor and made a ton!!  Yummy as a sandwich filler!
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Question – what do I do with the now cooked onion and garlic? Where does that go?? I’m confused…


I updated the directions – just put it all together!

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