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Creamy eggplant dip in a grey low bowl with a white edge, topped with toasted pine nuts and fresh herbs served with a toasted baguette on the side.

Roasted Eggplant Dip

  • Author: Veronika | thehealthfulideas
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 1x
  • Category: Dip
  • Method: Oven

Description

This creamy garlicky Roasted Eggplant Dip is easy to make, packed with flavor, and always a hit!


Ingredients

Units Scale
  • 750g eggplant (2-3 eggplants)
  • 1 head of garlic
  • 2 tbsp olive oil
  • 1/2 cup full-fat greek yogurt or creme fraiche
  • 1 tbsp freshly squeezed lemon juice
  • Large handful of fresh herbs, stems removed (I used a mix of flat-leaf parsley, chives, and dill - parsley works best here)
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Optional add-ins: 1 tsp tamari, 1/2 tsp hot sauce, or chili flakes
  • Garnish: toasted pine nuts, fresh parsley, sumac, freshly grated lemon zest

Instructions

  1. Preheat your oven to 400F (200C).
  2. Leave the eggplants whole and carefully pierce them with a fork all over so the steam can escape while roasting. Add them to a baking sheet.
  3. Cut off the top of the head of garlic leaving the rest of it intact. Put it on a small sheet of foil and drizzle the tops of the garlic with olive oil. Wrap in foil and add to the baking sheet with eggplants.
  4. Roast the eggplant and garlic for 50-60 minutes or until the eggplant is very tender. If your eggplant is extra large, it might need more time. The garlic will be done at 50-60 minutes. Flip the eggplant halfway through cooking.
  5. When they’re done cooking, carefully open the foil with the garlic, and slice the eggplant in half lengthwise. Allow both to cool for at least 10 minutes before mixing with the rest of the ingredients.
  6. Scoop out the flesh of the eggplants and squeeze out the garlic cloves into a food processor.
  7. Add Greek yogurt, lemon juice, fresh herbs, sea salt, and black pepper.
  8. Blend until smooth.
  9. Transfer to a bowl, and garnish with toasted pine nuts, fresh parsley, and other toppings if desired. Serve with crackers, chips, or pita.

Notes

Storing: Store any leftover dip in an airtight container in the fridge for up to 2-3 days. Allow it to cool completely before closing it with a lid and storing it.

Roasted garlic: I find roasted garlic cloves to be the easiest to remove with a fork or a spoon or you can simply squeeze them out into the food processor. I have a full post about How to Roast Garlic in the Oven that you can check out to learn more.

Nutrition

  • Serving Size:
  • Calories: 157
  • Sugar: 8.3 g
  • Sodium: 312.5 mg
  • Fat: 9.2 g
  • Saturated Fat: 1.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.8 g
  • Fiber: 6.1 g
  • Protein: 5.8 g

Keywords: eggplant dip

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