Smoky Eggplant with Pine Nuts

Smoky Eggplant Dip with Pine Nuts
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings

Substitute 1/2 teaspoon smoked paprika and 1/2 teaspoon table salt for 1 teaspoon of smoked salt if desired. Sprinkle dip with extra pine nuts and drizzle with extra-virgin olive oil.


2 (1-pound) eggplants, peeled
1/4cup plain Greek yogurt
1teaspoon smoked salt
1teaspoon finely minced garlic (about 1 large clove)
1tablespoon fresh lemon juice
2tablespoons extra-virgin olive oil (plus more for finishing)
1/4 to 1/2teaspoon crushed red pepper flakes
1/4teaspoon salt
Freshly ground black pepper
1/2cup toasted pine nuts


  1. Preheat oven to 350F.
  2. Cut eggplants into halves lengthwise. Place cut sides down on a lightly oiled baking sheet. Bake about 45 minutes, or until tender.
  3. Cut roasted eggplant into chunks; place in food processor with all ingredients. Process until smooth. Makes 2 1/2 cups

Recipe adapted from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean (Harper Collins, 2006).

Nutritional Info *per serving

  • Calories 120
  • Fat 10g
  • Cholesterol 0mg
  • Sodium 370mg
  • Carbohydrate 8g
  • Fiber 4g
  • Protein 3g