Roasted Eggplant Dip

"I have partnered with @feedfeed and @vitamix to bring you this nutritious and super tasty dip which is the perfect healthy addition to the game day snack spread, or a quick way to elevate a meal after a long day. Try making mutabal, a Syrian eggplant based dip made with greek yogurt. It's a nice alternative or complement to hummus and is very easy to whip up in the @vitamix. This dip is now a regular in my rotation for meal prep Sunday. Use it later in the week to flavor a bowl of rice and veggies or make it the centerpiece of a mezze platter for the big game!"
-- @athletestyle

Recipe Intro From athletestyle

This recipe was sponsored by our friends at Vitamix. Learn more about the Vitamix Venturist series here.

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  • Recipe Card
Prep time 10mins
Cook time 20mins

Recipe Card


  • 1 large (1-1 1/2 pound) eggplant
  • 1 large clove garlic, peeled and sliced into slivers
  • 1/2 cup Greek yogurt
  • 1/3 cup tahini
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 3 to 4 grinds black pepper
  • 2 tablespoons olive oil, optional
  • Pomegranate seeds, for topping
  • Kale microgreens, for topping


  • Step 1

    Using the tip of a sharp knife, make several 1-2 inch long slits all over the eggplant. Fill each slit with a sliver of garlic.

  • Step 2

    Wrap eggplant with aluminum foil. If your foil is thin, wrap it twice.

  • Step 3

    Turn a gas stovetop burner on to medium heat and place foil-wrapped eggplant directly on the flame. Let it rest on the burner and cook for about 20 minutes, turning every few minutes so that it is cooked all around. The eggplant should feel soft to the touch when it is ready. It will be hot, so be careful when you touch it!

  • Step 4

    Note: you can also use an outdoor grill to cook the eggplant.

  • Step 5

    When the eggplant is soft, remove it from the heat and take off the aluminum foil. Allow to cool a few minutes, but while the eggplant is still warm, remove the skin.

  • Step 6

    Roughly chop the peeled eggplant and add it to the Vitamix, along with the pieces of garlic that were cooked with it.

  • Step 7

    Add Greek yogurt, tahini, lemon juice, lemon zest, salt and pepper to the Vitamix. With the Vitamix on low to medium (level 2-3) pulse in spurts of about 1 second until the ingredients are incorporated. This should take about 8-10 pulses. Then gradually bring the Vitamix up to medium-high speed (level 7-9) and blend for about 15-30 seconds or just until the dip comes together. It should have some texture and won’t be a perfectly smooth puree.

  • Step 8

    Transfer to a serving dish and top with pomegranate seeds, a swirl of olive oil, and a handful of micro greens. Serve with toasted pita and a spread of your favorite snacks.