Roasted Eggplant Dip with Fresh Herbs and Lemon Recipe
This Roasted Eggplant Dip is a creamy, smoky, and flavorful spread made by roasting whole eggplants and garlic, then blending them with Greek yogurt, fresh herbs, and lemon juice. Easy to prepare and perfectly paired with crackers, pita, or chips, it’s a delicious Mediterranean-inspired appetizer that bursts with fresh and savory notes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 750g eggplant (2-3 medium eggplants)
- 1 head of garlic
- 2 tbsp olive oil
- ½ cup full-fat Greek yogurt or crème fraîche
- 1 tbsp freshly squeezed lemon juice
- Large handful of fresh herbs, stems removed (mix of flat-leaf parsley, chives, and dill – parsley preferred)
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
Optional Add-ins
- 1 teaspoon tamari (optional)
- ½ teaspoon hot sauce (optional)
- Chili flakes (optional)
Garnish
- Toasted pine nuts
- Fresh parsley
- Sumac
- Freshly grated lemon zest
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the eggplants and garlic.
- Prepare eggplants: Leave the eggplants whole and pierce them all over with a fork to allow steam to escape during roasting. Place them on a baking sheet.
- Prepare garlic: Cut off the top of the garlic head, leaving the rest intact. Drizzle the garlic tops with olive oil, wrap in foil, and put on the baking sheet alongside the eggplants.
- Roast vegetables: Roast the eggplants and garlic in the oven for 50-60 minutes until the eggplants are very tender and the garlic is soft. Flip the eggplants halfway through cooking for even roasting.
- Cool and prepare: Remove from oven, carefully open the garlic foil, and slice the eggplants in half lengthwise. Let both cool for at least 10 minutes.
- Scoop and blend: Scoop out the eggplant flesh and squeeze the roasted garlic cloves into a food processor. Add Greek yogurt, lemon juice, fresh herbs, sea salt, and black pepper.
- Blend until smooth: Process the mixture until it becomes a creamy and smooth dip.
- Serve and garnish: Transfer the dip to a serving bowl. Garnish with toasted pine nuts, fresh parsley, sumac, and freshly grated lemon zest. Serve with crackers, chips, or pita bread.
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 2-3 days.
- Allow the dip to cool completely before sealing the container.
- Optional add-ins such as tamari, hot sauce, or chili flakes can be added to customize the flavor.
- This dip pairs well with a variety of dippers, including pita, crackers, and vegetable sticks.
