Eggplant Yogurt Dip with Lemon Tahini Sauce (Edit recipe)

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This is a great Middle Eastern recipe to always keep on hand! Eggplant + Greek Yogurt Dip with a Lemon Tahini Sauce. It’s served with homemade almond flour tortilla chips and works perfect as a side dish or an impressive appetizer!

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	394
Fat:	25 g
Carbohydrates:	27 g
Protein:	15 g
Cholesterol:	8 g
Sodium:	55753 mg
Fiber:	5 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 4

Ingredients

1 whole Eggplant
0.5 Tbsp Avocado Oil, for drizzling
1 pint Sea Salt, to taste
3 tsp Paprika
3 tsp Za'atar
1 cup Plain Greek Yogurt
0.5 Tbsp Extra Virgin Olive Oil, for drizzling
0.25 cup Pomegranate, arils, to taste
1 Tbsp fresh Dill, chopped, for topping
1 Tbsp Microgreens, chopped, for topping
4 whole Almond Flour Tortillas (Siete), cut into triangles

Lemon Tahini Sauce

0.25 cup Tahini
0.5 tsp Garlic Powder
0.5 Tbsp Lemon Juice, half of a lemon
0.5 tsp Sea Salt
0.5 tsp Za'atar
1 - 2 Tbsp Water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice eggplant lengthwise and chop up into cubes. Place on parchment lined baking sheet. Drizzle with oil and season with salt, paprika, za’atar. Roast at 400F for 15 minutes, flip and roast for another 10 minutes. Set aside.
2. Slice almond flour tortillas into triangles. Place on parchment lined baking sheet, spray lightly with avocado oil, season with salt and pepper and bake at 400F for 8-10 minutes. Watch them, they cook fast!
3. Whisk together tahini, garlic powder, lemon juice, sea salt, za’atar. Add water as needed to thin it out.
4. Spread greek yogurt on flat plate. Top it with eggplant, drizzle of olive oil, tahini sauce, pomegranate, dill and microgreens. Serve with almond flour tortilla chips. ENJOY!