Greek Recipes

Greek and Cypriot recipes

Melitzana me Yiaourti: Eggplant Yogurt Dip

In Greek: μελιτζάνα με γιαούρτι, pronounced meh-leed-ZAH-nah meh yeeah-OOR-tee

This eggplant dip with tahini and yogurt is a great dip for fried or raw veggies and to serve with wedges of lightly toasted pita bread.


  • 2 round eggplants
  • 3 tablespoons of Greek extra virgin olive oil
  • juice of 1 lemon
  • 2 tablespoons of tahini
  • 1 cup of strained Greek yogurt
  • sea salt
  • 1/4 cup fresh flat-leaf parsley, chopped


Pierce the eggplant with a fork and broil for 10-15 minutes until the eggplant turns black and is very soft. (Alternatively, char it on the grill, or over an open flame.) Set to cool on a rack with paper towels underneath. Peel as soon as they can be handled.

Place one eggplant at a time in a bowl and mash with a fork. Add olive oil and lemon juice and mix well with a wire whisk. Add tahini and whisk until thoroughly blended. Add yogurt and continue to whisk. Add salt to taste.

Place dip in a serving bowl, sprinkle with parsley, and chill before serving.

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