- 4 small eggplant
- 1/3 cup fat free Greek yogurt
- 1 teaspoon minces garlic
- 1 1/2 fresh lemon juice
- lemon zest
- 1 1/4 teaspoon paprika
- 3/4 ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- Preheat oven to 400 degrees
- Place whole eggplant on pan and roast until they’re well -browned and collapse. Set aside.
- Add yogurt, garlic, lemon juice, and spices to a blender. Slice eggplant in half and scoop flesh into blender – puree until smooth
- Put mixture into bowl and top with lemon zest
Enjoy!