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This roasted eggplant dip is smoky, creamy, and bright with lemon, made with oven-charred eggplant, sweet roasted garlic, tahini, and a spoonful of Greek yogurt.
Eggplant Dip At A Glance
- ⏱ Ready In: 55 minutes (mostly hands-off roasting)
- 🍽 Serves: 4
- 🌱 Diet: Vegetarian, gluten-free, nut-free (vegan and dairy-free if you skip the yogurt)
- 💪 Nutrition Highlights: Fibre from the eggplant, healthy fats from tahini and olive oil, a little protein boost from the Greek yogurt
- 🥕 Main Ingredients: Eggplant, garlic, tahini, lemon, Greek yogurt, smoked paprika
- 🔥 Flavor Profile: Smoky, creamy, nutty, and lemony, with sweet roasted garlic and a gentle warmth from cumin
- 🧊 Meal-Prep Friendly: Keeps 5 days in the fridge and tastes even better on day two
- Best Served With: Toasted sourdough, pita bread, crackers, or crunchy veggies
The best thing about this eggplant dip is the smoky flavor and silky texture. The eggplants roast whole at a really high heat until the skins are blackened and wrinkly and the flesh has completely collapsed, which sounds like you’ve burnt them but is exactly what you want. From there, it’s roasted garlic for sweetness, tahini for that nutty richness, lemon to brighten it up, and a spoonful of Greek yogurt that makes it creamy without feeling heavy.
This healthy eggplant recipe sits somewhere between a Middle Eastern baba ghanoush and a Greek eggplant dip, and honestly, I think it takes the best bits of both.
It’s the one I make when I’m having people over because it’s cheap, it can be made a day or two ahead, and it’s always the first bowl to be scraped clean.
👩🍳 You might also like these dip recipes:
→ Whipped Feta Dip
→ Tzatziki Sauce
→ Cashew Pumpkin Hummus
→ Salsa Tatemada (Charred Roasted Salsa)
→ Smoked Salmon Dip
→ Fried Pickle Dip
→ Cowboy Caviar
→ Buffalo Chicken Dip
What You’ll Need
Here is what you’ll need for this roasted eggplant dip recipe. Find the full measurements in the recipe card below.
- Eggplants (aubergines): Go for large, firm, glossy ones that feel heavy for their size. The charred skin is where all the smoky flavor comes from, so don’t worry when they look a bit scary coming out of the oven.
- Garlic: Roasted in its skin, wrapped in foil. It turns soft, sweet, and nutty, which is so much nicer here than raw garlic. If you’re a garlic lover, roast a couple of extra cloves.
- Tahini: Gives the dip its creamy body and toasty sesame flavor. Use a runny, lighter-colored tahini if you can, and give the jar a good stir first because the oil separates.
- Fresh lemon juice: Brightens everything and balances the richness. Bottled just doesn’t taste the same here.
- Extra-virgin olive oil: In the dip for silkiness and on top for serving. A fruity, good-quality one makes a real difference in a simple recipe like this.
- Ground cumin and smoked paprika: A little warmth and a second layer of smokiness. Sweet paprika works if that’s what you have.
- Greek yogurt: Makes the dip extra creamy and adds a gentle tang. Swap with a thick dairy-free yogurt, or leave it out for a more traditional, vegan baba ghanoush-style dip.
- Fresh parsley: Adds color and freshness. Mint or coriander are lovely too.
- Salt and pepper: Eggplant needs a decent amount of salt to really come alive, so taste and adjust at the end.
How To Make Roasted Eggplant Dip
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make roasted eggplant dip.
- Roast the eggplant and garlic. Heat the oven to 475°F / 245°C. Pierce the eggplants a few times with a knife and place them straight on a baking tray. Wrap the garlic cloves (skins on) in foil with a drizzle of olive oil and pop them on the tray too. Roast the eggplants for 35 to 50 minutes, turning once, until collapsed and blackened. Pull the garlic out after about 20 minutes, once it’s soft.
- Scoop out the flesh. Let the eggplants cool for a few minutes, then split them open and scoop out the soft flesh with a spoon. Leave the skins behind.
- Drain it well. Pop the flesh into a sieve or colander set over a bowl for 10 to 15 minutes. Press it gently with the back of a spoon to help it along. You’ll be surprised how much liquid comes out.
- Blend. Add the drained eggplant to a food processor with the peeled roasted garlic, tahini, lemon juice, olive oil, cumin, smoked paprika, Greek yogurt, salt, and pepper. Pulse until creamy but still with a bit of texture.
- Finish and serve. Stir or pulse in the chopped parsley, taste for salt and lemon, then spoon into a bowl. Swirl the top with the back of a spoon and finish with olive oil, a pinch of paprika, and more parsley.
Recipe Tips
- Roast hotter and longer than you think. A lightly roasted eggplant gives you a mild, slightly bland dip. You want the skin blackened and the eggplant completely deflated. If you have a fan-forced oven, 450°F / 225°C fan does the job.
- Don’t skip the draining. Eggplant holds a surprising amount of water. If it goes straight into the food processor, the dip turns thin and watery. Ten to fifteen minutes in a sieve is all it takes to keep it thick and scoopable.
- Pulse, don’t blitz. A little texture is what makes this dip interesting. Pulse in short bursts and stop once it’s creamy but still has some body.
- For extra smokiness, char on a flame. If you have a gas stovetop or BBQ, char the eggplants directly over the flame, turning often, until the skin is blackened all over and the flesh is soft. It’s messier, but the flavor is incredible.
- Variations: Stir through a pinch of chili flakes or Aleppo pepper for heat, add a sprinkle of sumac or za’atar on top, or scatter over pomegranate seeds and toasted pine nuts to make it look extra special for guests.
- Storage: Keep it in an airtight container in the fridge for up to 5 days. The flavors actually get better after the first day as everything melds together.
- Make ahead: This is one of the best dips to make a day or two before a party. Add the fresh parsley and olive oil drizzle just before serving so it looks fresh and vibrant.
Serving Suggestions
I love serving this with thin slices of toasted sourdough or baguette brushed with olive oil and dried herbs, or warm pita cut into wedges. For a lighter option, go with cucumber, carrot, radishes, and capsicum (bell pepper) strips. It’s right at home on a mezze platter with hummus, tzatziki, olives, and feta, and it’s also really good dolloped next to grilled lamb, chicken skewers, or roasted veggies, or spread inside a wrap instead of mayo.
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Smoky, creamy roasted eggplant dip made with blackened oven-roasted eggplant, sweet roasted garlic, tahini, lemon, and a little Greek yogurt. Easy to make ahead and perfect for sharing. Find step-by-step photos below and more recipe tips above.
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