Eggplant Dip

Who doesn’t love homemade dips? They are so much better than store-bought alternatives and very easy to make.

Plus, eggplants are one of these vegetables that are not always appreciated, and that’s a shame.

In fact, eggplant is a high-antioxidant, high-fiber, and low-carb vegetable. Therefore, it’s a great vegetable to add nutrients to your day and boost your immune system.

If you are not a big fan of the veggie, my ratatouille recipe or eggplant rollatini recipe or not going to be your first step in loving eggplants.

That’s why I recommend trying this eggplant dip to start adding more vegetables to your day.

It’s creamy, smooth, and packed with flavors. But, believe me, it’s hard to tell that it’s made from eggplant.

How To Make Eggplant Dip

The secret of this recipe is to roast and broil the eggplants to deliver maximum flavor.

Ingredients

All you need to make this easy Greek eggplant dip are:

• Large Eggplant – It must be firm to the touch with a lovely shiny skin.
• Extra Virgin Olive Oil
• Garlic
• Salt Pepper
• Parsley
• Tahini – Unhulled or hulled tahini, both works. However, unhulled tahini is a bit more bitter.
• Lemon Juice from fresh lemons.
• Ground Cumin
• Paprika – optional

Cutting And Roasting Eggplants

First, remove the top stem of each eggplant. Next, cut the eggplant halfway lengthwise.

Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and place the eggplant halves on the tray, skin up.

Using a pastry brush, brush the eggplant flesh with olive oil.

Bake the eggplants on the center rack of the oven for 25 to 30 minutes or until the flesh turns brown and the skin forms blisters.

Broiling

Broiling the eggplant is optional, but it increases the flavor of the dip.

Turn the oven to broil mode, and broil the eggplant for 5 to 8 minutes, flipping them a few times, so they broil nicely on both sides.

Cooling

Place the baking sheet aside at room temperature and let the eggplants cool down until they are easy to handle by hand.

Blending

When the eggplants are easy to grab, use a fork to rub and pull out the soft eggplant flesh from the skin.

Discard the eggplant skin and place the roasted flesh in the bowl of a food processor.

Add the remaining dip ingredients: garlic, oil, lemon juice, tahini paste, cumin, salt, and pepper.

Blend for 30 seconds on medium-high speed until the eggplant dip is creamy and smooth.

You can also work in pulses to keep pieces of eggplant in the dip and make a chunky roasted eggplant dip.

Refrigerating

Place the dip in a small shallow bowl, film the top with foil, and refrigerate for a few hours. The dip also tastes fantastic straight out of the food processor.

But, a cold dip has way more flavor, so keeping the dip in the fridge is recommended for the best taste.

Storage Instructions

Store the dip in an airtight glass container in the fridge for up to 4 days.

You can also freeze this dip and thaw it in the fridge the day before serving.

Serving

This dip is commonly served as an appetizer or side dish of roasted vegetables and meat.

You can serve it plain or with a drizzle of olive oil on top, a pinch of paprika, and red pepper flakes.

Appetizers

You can dip delicious food into this dip, like:

• Homemade Pita Chips
• Carrot sticks
• Celery sticks
• Cucumber sticks

Side Dish

Serve this dip as a side dish amongst other delicious Mediterranean sides like:

• Roasted cauliflower
• Roasted potatoes
• Greek fries
• Shirazi salad
• Greek salad

Or, simply use it as a spread into pita bread with crunchy vegetables and some grilled Greek chicken breast pieces using my Greek chicken marinade.

Frequently Asked Questions

I answered below the most common questions about this recipe.

Can I Make The Recipe Without A Food Processor?

You can add all the ingredients to a plate or shallow bowl and use a fork to mash them together.

The dip ends up chunkier, but it blends well together.

Can I Cook The Eggplant Without An Oven?

You can roast the eggplants on a grill or in an air fryer at 350°F (180°C).