Greek Recipes
Eggplant Dip
Prep
10 minutes
Cook
30 minutes
Yield
4 -6
🍆 Move over, hummus! This silky smooth eggplant dip is about to become your new favorite. Ready in just 40 minutes with perfectly roasted eggplant, creamy Greek yogurt, and nutty tahini. So versatile you'll want to put it on everything!
Holy eggplant, this dip is going to blow your mind! Okay… I don’t think holy eggplant is a saying, but I will make it one. This eggplant dip is creamy, flavorful, healthy, and the perfect summer dip. You’re going to want to make this recipe again and again, so save it, bookmark it, and print it. You won’t regret it.
❤️ Why You’ll Love Eggplant Dip
- Creamy: Did I mention how creamy this is? With the help of Greek yogurt and tahini, this dip becomes so damn creamy and good.
- Versatile: Use it on sandwiches, dip your favorite veggies in it, or spread it on a veggie burger—the options are endless with this versatile dip.
- Easy: Who doesn’t love a recipe that only takes 10-minutes to prep?
🍲 Ingredients
Eggplant – What brings this dip alive is the eggplant. By roasting the delicious eggplant, you get a fantastic flavor that is perfect for this dip. Eggplants also have antioxidants like vitamins A and C, plus they are high in natural plant chemicals called polyphenols, which can help cells do a better job of processing sugar if you have diabetes!
Olive Oil – Since this recipe contains minimal ingredients, you’ll want to ensure you buy and use quality olive oil for maximum flavor. Look for oil labeled “extra virgin” and buy it in a bottle that isn’t clear, as light can deteriorate the flavor. Quality olive oil brings fruity, peppery notes that elevate the entire dip.
👩🍳 How to Make Eggplant Dip
1. Preheat oven to 400F and line 2 baking sheets with parchment paper.
2. Cut your eggplant width-wise into 1 1/2 inch pieces and lay them evenly onto your baking sheets. Brush each piece lightly with olive oil and bake for 3o minutes till golden and reduced by 1/4 in size. Tip, let the eggplant cool and squeeze each piece till no moisture comes out, and set aside.
3. To a food processor, add all the ingredients and then add the eggplant at the end.
4. Blend till combined and serve with veggies, crackers, or pita bread!
🗒 Tips and Tricks
- Moisture: Properly squeezing the roasted eggplant is crucial for achieving the perfect creamy texture without wateriness.
- Roasting: Don’t rush the roasting process – those caramelized edges add incredible depth of flavor.
- Blending: For the smoothest texture, scrape down the sides of your food processor several times during blending.
- Seasoning: Always taste before serving and adjust salt, lemon, or spice to your preference.
🗒 Variations
- Greek Yogurt: Use labneh or sour cream for a different tangy note, or dairy-free yogurt for a vegan version.
- Tahini: Almond butter can work in a pinch, though the flavor profile will change slightly.
- Spices: If you are sensitive to spices, omit the chili flakes or add to taste.
🗒 Best served with
- Fluffy Greek Pita Bread Recipe
- Vegan Soft Pretzel Bites
- Vegan Crispy Mushroom Filo Pastry Bites
- Baked Vegetarian Sweet Potato + Asparagus Fries
👝 How to Store Leftovers
This dip will last up to 1 week in a tightly sealed container in the fridge. The flavors often deepen and improve after a day of refrigeration. If the dip thickens too much in storage, stir in a small amount of olive oil before serving.
🤔 Common Questions
Absolutely! Grilling adds a wonderful smoky flavor to the dip. Just make sure the eggplant is thoroughly cooked until very tender.
Eggplant contains a lot of water, which can make your dip watery if not removed. Squeezing the roasted pieces ensures a thick, creamy consistency.
It’s similar but has some key differences. Traditional baba ganoush doesn’t contain Greek yogurt, and this recipe has a unique blend of spices that gives it a distinct flavor profile.
My favorite things to dip in this recipe are crackers, pita, or fresh veggies like cucumber slices, bell pepper strips, and carrot sticks. It makes for such a healthy snack.
Yes! In fact, this dip tastes even better after the flavors have had time to meld in the refrigerator. Make it up to 3 days in advance.
Simply substitute the Greek yogurt with your favorite dairy-free alternative like coconut yogurt or cashew cream. You may need to adjust the lemon juice to achieve the same tang.
Eggplant Dip
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 3 medium-sized or 2 large eggplant
- 2 tbsp. olive oil
- 4 cloves of garlic
- juice of 1 lemon
- 2 tbsp. tahini
- 1/4 cup greek yogurt
- 1/4 cup vegan or regular parmesean cheese
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. oregano
- 1 tsp paprika + more to taste
- 1/2 tsp red chili flakes
- 2 tsp sea salt
- 1/2 tsp black pepper
- Serve with cracker veggies or pita bread
Instructions
- Preheat oven to 400F and line 2 baking sheets with parchment paper.
- Cut your eggplant width-wise into 1 1/2 inch pieces and lay them evenly onto your baking sheets. Brush each piece lightly with olive oil and bake for 3o minutes till golden and reduced by 1/4 in size. Tip, let the eggplant cool and squeeze each piece till no moisture comes out and set aside.
- To a food processor, add all the ingredients and then add the eggplant at the end.
- Blend till combined and serve with veggies, crackers or pita bread!
Video
Made this today!! Very good, I would have used 1/2 the lemon, but other than that , excellent.
It’s the best!!!! Thanks for the love!!!