Whipped Eggplant Dip

Whipped Eggplant Dip

Easy Eggplant Dip

This easy, whipped eggplant dip is perfectly smoky and creamy. Make it for a snack or appetizer any time!

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GET THE RECIPE

Main Ingredients

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eggplants garlic cloves red onion salt pepper cumin chili flakes lemon juice zest of a lemon plain greek yogurt olive oil fresh parsley

Heat the grill to medium-high heat, about 400F.

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Heat

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Halve the eggplants and pierce with a knife on the outside skin. Skor the inside of the eggplant halves, drizzle with olive oil and season with lots of salt.

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Halve Eggplants

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When the grill is ready, place the eggplant with the skorred side down and cook for 20 minutes. Flip and cook for another 20-30 minutes until the eggplant is tender.

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Grill Eggplant

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To a food processor add the garlic and onion and pulse until finely chopped. Next add in the spices (salt, pepper, cumin and chili flakes) and pulse a few more times.

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Add

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Add eggplant flesh into the food processor along with the lemon zest, olive oil, parsley, lemon juice and yogurt. Pulse together until combined and creamy.

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Pulse

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Serve in a low bowl. Make a small well in the middle of the dip and fill with a bit of olive oil, using a bit to drizzle over the entire dip too. Garnish with crumbled feta cheese, kalamata olives and parsley.

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Serve

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