Skip to main content

PERSIAN EGGPLANT AND YOGURT DIP



  • RECIPE

    6 servings

    1 container Mt Vikos® Roasted Eggplant Spread

    ½ cup whole milk or lowfat Greek yogurt

    1 tablespoon olive oil

    ½ teaspoon smoked paprika

    ⅓ cup pomegranate seeds

    1 tablespoon minced fresh parsley

    3 large pitas, warmed and cut into triangles

     

    1. In a medium bowl mix eggplant spread with yogurt until smooth. Transfer to a shallow serving dish and spread evenly.
    2. Drizzle dip with oil, and sprinkle with paprika, pomegranate seeds, and parsley. Serve with pita.