Eggplant Dip with FAGE Total


2 large eggplants
2 garlic cloves
2 tbsp red wine vinegar
1 cup FAGE Total 5%, 2%, or 0%
4 tbsp tahini
1 tsp cumin
1 tsp sweet paprika
3 tbsp extra-virgin olive oil
½ bunch parsley
Salt to taste

  1. Halve eggplants and pierce with a fork or knife and place in a baking dish. Peel and slice the garlic cloves and place alongside the eggplant. Drizzle with olive oil and bake in an oven preheated to 400°F. Bake for 40 minutes, removing the garlic after 30 minutes.
  2. Once the eggplants are done, scoop out the insides and combine in a blender with the garlic cloves, red wine vinegar, FAGE Total, tahini, cumin, paprika, olive oil and chopped parsley. Mix thoroughly in a blender. Garnish and serve.
Back to top