Eggplant and Sardine Greek Yogurt Dip

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My friends and I went to the Monterey Bay aquarium last week and got completely transfixed by the schools of sardines that swim in sync. Since then I’ve been craving sardines. Kind of messed up but hey, there are a lot of fish in the sea, especially sardines.

Sardines are not only tasty little guys but swimming in health benefits. According to The World’s Healthiest Foods, they promote heart, bone and cell health leading to “optimal health”. They’re also packed with vitamin D, omega 3s, protein and low in calories AND cheap.

Here’s a fun fact; sardines were the first canned fish and Napoleon Bonaparte was the genius behind this. They were a convenient way to feed his people. Thanks Napoleon

  • 1/4 cup greek yogurt
  • 1/2 of a large eggplant
  • 2 large sardines packed in oil
  • 3 tbsp olive oil
  • salt/pepper
  • 2 tbsp dijon mustard
  • 1 medium sized shallot
  • 1/4 of a lemon
  1. in a small pan heat 2 tablespoons olive oil over medium high heat and chop eggplant roughly
  2. add the eggplant to the pan with 1/4 cup water and generous sprinkles of salt and pepper, cover and let cook until fairly mushy
  3. let cool and add to food processor
  4. slice shallots and heat another tablespoon of olive oil in the pan, add shallots and cook over medium heat until they’re just starting to brown
  5. add them into the food processor, squeeze the lemon in and add the mustard and yogurt then blend until smooth
  6. break the sardines into chunks and add to the mix then blend until incorporated


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