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–+ servings

Roasted Eggplant Dip

This creamy, garlicky roasted eggplant dip is simple to make, bursting with flavor, and always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Appetizer, Dip, Vegan Option, Vegetarian
Cuisine: Mediterranean
Calories: 142
Ingredients Method Nutrition Notes

Ingredients
  

For Roasting
  • 1 1/2 to 2 pounds eggplant (about 2-3 medium)
  • 1 head garlic
  • 2 tablespoons California olive oil divided
For the Dip
  • 1/2 cup full-fat Greek yogurt or crème fraîche
  • 1 tablespoon freshly squeezed Meyer lemon juice
  • 1 cup mixed fresh herbs (like flat-leaf parsley, chives, dill), stems removed parsley works best
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
Optional Add-ins
  • 1 teaspoon tamari or soy sauce
  • 1/2 teaspoon hot sauce or chili flakes
For Garnish
  • 2 tablespoons toasted pine nuts
  • fresh parsley, chopped
  • sumac for sprinkling
  • 1/2 teaspoon freshly grated Meyer lemon zest

Method
 

Roast the Eggplant and Garlic
  1. Preheat your oven to 400°F (200°C).
  2. Pierce the whole eggplants several times with a fork to allow steam to escape. Place them on a baking sheet.
  3. Slice off the top of the garlic head to expose the cloves, then set it on a small piece of foil. Drizzle the cut surface with 1 tablespoon of olive oil, wrap tightly in foil, and place on the same baking sheet.
  4. Roast for 50 to 60 minutes, flipping the eggplants halfway through, until the eggplants are very tender and the garlic is soft. Larger eggplants may need a few extra minutes.
Cool and Prepare
  1. Carefully unwrap the garlic and let it cool slightly. Slice the eggplants in half lengthwise and allow both to cool for at least 10 minutes.
  2. Scoop the eggplant flesh into a food processor. Squeeze the roasted garlic cloves out of their skins and add them as well.
Blend the Dip
  1. Add the Greek yogurt, lemon juice, fresh herbs, sea salt, and black pepper to the food processor. If using tamari or hot sauce, add them now.
  2. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Finish and Serve
  1. Transfer the dip to a serving bowl. Garnish with toasted pine nuts, fresh parsley, a sprinkle of sumac, and a touch of lemon zest.
  2. Serve at room temperature or chilled with crackers, chips, or warm pita bread.

Nutrition

Calories: 142kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 326mgFiber: 5gSugar: 6g

Notes

For a vegan version, substitute the Greek yogurt with a thick plant-based yogurt or silken tofu.
This dip keeps well in the fridge for up to 4 days in an airtight container.
To make ahead, prepare the dip without the garnish and add the toppings just before serving.
Avoid over-burning the garlic—it should be soft and golden, not dark brown, to keep the dip mellow.
If the dip seems too thick after blending, stir in a teaspoon of olive oil or water to loosen it.
Toasting the pine nuts in a dry skillet over medium heat for 2-3 minutes enhances their flavor.
Serve with crudités like carrot sticks, cucumber rounds, or bell pepper slices for a lighter option.

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