Eggplant Dip

Be honest, you know you double dip. Well, with Mountain High we don’t mind if you double, triple and even quadruple dip.  Actually, we even suggest it.


  • 1 small eggplant (1 pound)
  • 2 large cloves garlic
  • 1/3 cup chopped red onion
  • 1/4 cup Mountain High® original or lowfat plain yoghurt
  • 1 tablespoon sesame tahini paste
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon coriander seed, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon cracked black pepper


  1. Prepare the eggplant for baking by pricking all over with a fork. Place on a baking sheet with sides and bake at 400° F for about 30 to 40 minutes, or until the eggplant starts to collapse and the skin darkens. Cool to room temperature.
  2. Cut eggplant in half lengthwise. Scoop out the flesh into a colander (discard skin); let drain 5 minutes. There should be about 1 1 /2 cups of cooked eggplant.
  3. In a food processor, pulse garlic and onion a few times. Add eggplant, yoghurt, tahini, olive oil, lemon juice, coriander, salt, and pepper. Pulse a few times until creamy. Be careful not to over process. Spread immediately on toasted baguette slices or serve with vegetables.


Suggested Pairing: Toasted Baguette Slices Or Assorted Raw Vegetables

In a mason jar, there is Eggplant Dip, made with Mountain High Plain Yoghurt, eggplant, red onion, garlic, tahini paste, coriander seed, and lemon juice. It has some fresh herbs on top as garnishment.