Can I make this dip without an open flame?

Absolutely. If you don’t have a grill or gas stove, roasting under the broiler works beautifully. Just keep an eye on the eggplant and rotate it occasionally to ensure even charring.

What can I do if my dip tastes bitter?

Sometimes large or older eggplants have a slight bitterness. If you notice this after combining everything, try stirring in a spoonful of Greek yogurt or a bit more lemon juice to balance it out.

Can I use other herbs besides parsley?

Definitely! Fresh dill, mint, or cilantro all add their own character. The dip is very forgiving, so use what you love or what you have on hand.

How can I make this a heartier dish?

Serve the dip as a base for a grain bowl with quinoa, roasted chickpeas, and extra veggies, or swirl it into a pot of cooked pasta for a quick, creamy sauce.

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 delicious roasted eggplant dip is a classic Greek-inspired appetizer, featuring smoky, charred eggplant blended with fresh herbs, zesty lemon, mild shallot, and rich olive oil. It’s perfect for entertaining or as a flavorful spread for pita, crostini, or fresh vegetables. The creamy texture and vibrant flavors make this a healthy, vegan dip that stands out at any gathering.

Ingredients

Scale

Produce

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

Pantry

3 tablespoons olive oil, plus extra for drizzling

Seasonings

Kosher salt, to taste
Freshly cracked black pepper, to taste
Paprika, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Char and Roast the Eggplant: Fork the eggplant all over to create small holes, similar to preparing a baked potato. Place the eggplant directly over a fire, such as a gas cooktop burner or grill, and roast until the skin is completely charred and the flesh is very soft. If an open flame is unavailable, use your oven broiler instead.
Cool and Prepare the Flesh: Allow the roasted eggplant to cool slightly so you can handle it safely. Peel off the charred skin, discard it, and roughly chop the softened flesh. Transfer the chopped flesh to a mixing bowl.
Add Flavorful Mix-Ins: Add the pasted garlic, finely minced shallot, minced fresh parsley, lemon juice, lemon zest, and olive oil to the bowl with the eggplant. Season generously with kosher salt and freshly cracked black pepper. Mix thoroughly until well combined and creamy.
Chill and Garnish: For the best flavor, cover the dip and refrigerate overnight to allow the flavors to meld. Just before serving, drizzle with a little extra olive oil and garnish with a sprinkle of paprika if desired.
Serve: Enjoy the roasted eggplant dip with pita, crostini, or a platter of fresh crudités as a delightful appetizer or snack.

Notes

Chilling overnight develops a deeper, more harmonious flavor.
Broiling is a good alternative if you don’t have a gas cooktop or grill.
Use high-quality olive oil for the best taste and texture.
Optional: Add a pinch of smoked paprika to enhance the smoky flavor.
Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 2 tablespoons
Calories: 45
Sugar: 1g
Sodium: 60mg
Fat: 3.5g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 0.5g
Cholesterol: 0mg