Can I roast the eggplant in advance?

Absolutely, roast the eggplant a day ahead to save time. Store the flesh in an airtight container in the fridge until you’re ready to mix up your dip.

Can I use other types of eggplant?

Yes, just go for similarly sized globe or Italian eggplants. Smaller Japanese eggplants work too, but their flavor is milder and less smoky.

What if I don’t have a gas stove or broiler?

No worries—wrap the eggplant in foil and bake at high heat (around 450°F) until the skin wrinkles and the inside is very soft. You’ll miss a little bit of the fire-roasted smokiness, but the dip will still be delicious.

Is this dip vegan or gluten-free?

It’s naturally vegan and gluten-free! Just watch what you serve alongside (use gluten-free crackers or veggies for dipping).

Roasted Eggplant Dip Recipe

Name: Roasted Eggplant Dip Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 large eggplant; 2 garlic cloves, pasted; 2 tablespoon shallot, finely minced; 2 tablespoon fresh parsley, minced; 1 lemon, juiced and zested; 3 tablespoons olive oil, plus extra for drizzling; Kosher salt, to taste; Freshly cracked black pepper, to taste; Paprika, for garnish (optional)

Description

This Roasted Eggplant Dip is a smoky, creamy, and zesty spread made with charred eggplant, fresh herbs, garlic, and lemon. Inspired by Greek flavors, it is delicious served with pita bread, crostini, or vegetable crudités. The dip develops its best flavor when made ahead and chilled overnight.

Ingredients

Scale

Main Ingredients

1 large eggplant

Flavorings

2 garlic cloves, pasted
2 tablespoon shallot, finely minced
2 tablespoon fresh parsley, minced
1 lemon, juiced and zested

For Mixing & Finishing

3 tablespoons olive oil, plus extra for drizzling
Kosher salt, to taste
Freshly cracked black pepper, to taste
Paprika, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Roast the Eggplant: Prick the eggplant all over with a fork, similar to preparing a baked potato. Place it directly over an open flame or under a broiler. Roast until the skin is completely charred and the flesh is soft and tender, turning occasionally for even charring. If you don’t have a gas cooktop, use the broiler instead.
Cool and Peel: Allow the eggplant to cool slightly so you can handle it. Once cool, peel off and discard the charred skin. Roughly chop the soft eggplant flesh, then transfer it to a mixing bowl.
Add Flavorings: Add the pasted garlic, minced shallot, fresh parsley, lemon juice, lemon zest, and olive oil to the eggplant in the bowl. Stir well to combine all ingredients into a creamy dip.
Season and Chill: Season the mixture with kosher salt and freshly cracked black pepper to taste. Cover and refrigerate the dip overnight for the best flavor development.
Serve and Garnish: Before serving, drizzle with extra olive oil and garnish with paprika if desired. Serve the dip chilled with pita, crostini, or vegetable crudités.

Notes

For the smokiest flavor, roast the eggplant directly over a flame.
Chilling overnight enhances the flavors.
Add more olive oil for a richer texture if desired.
This dip pairs well with pita, crostini, or fresh veggies.
Leftovers keep well in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 cup
Calories: 70
Sugar: 2g
Sodium: 120mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg