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Grilled Eggplant Yogurt Dip
Source: dLife

A sweet and tangy eggplant yogurt dip.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 77.0
Total Carbs 15.3 g
Dietary Fiber 7.4 g
Sugars 7.6 g
Total Fat 0.9 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 501.2 mg
Protein 3.6 g
Sodium 74.8 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  whole eggplant
1 each  medium onions
3 each  medium garlic cloves
1 1/2 cup  lowfat plain yogurt
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0.125 tsp  ground cayenne (red pepper)
0 1/4 cup  fresh mint
  1. Preheat a grill or broiler.
  2. Slice the eggplants in half lengthwise, up to the stem, but not all the way through; eggplants should still be attached and open like a book. Spoon 2/3 of the onion and garlic onto one side of the eggplant halves and press the halves back together.
  3. Lay eggplants on grill and cook 10 to 15 minutes, flipping a few times; eggplants should be blackened and soft.
  4. In the mean time, mix together the rest of the garlic and onion with the yogurt, salt, black pepper, and cayenne pepper.
  5. When the eggplants are finished, let them cool, then peel off the skin and let them cool again. Chop the eggplant into large chunks, saving juices and seeds. Mix eggplant and juices with yogurt. Chill or serve at room temperature; top with mint.

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