Eggplant yogurt dip

15 minutes


Serves 6

Dip into Greece….and taste the delicious recipes made with MEVGAL’s Greek Yogurt!


  • 1 cup of plain yogurt
  • 2 eggplants
  • juice of half a lemon
  • 4 tbsp olive oil
  • 3 tbsp chopped parsley
  • 1 pinch of salt
  • toasted bread for serving
  • Instructions

  • Roast the eggplants in the flame for about 5 minutes. Peel them and press them on a plate with a fork until they melt.
  • Add the garlic, lemon juice, yogurt and olive oil.
  • Mix well and sprinkle the parsley on top.
  • Serve with toasted bread.
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