Ready for more easy dip recipes? Try my salmon dip, cottage cheese dip, smoked tuna dip, and cake batter dip next. Eggplant is one of my favorite vegetables to prepare because it’s so hearty and naturally flavorful, yet it takes well to a variety of spices and cooking methods. Thanks to a bounty of them available at the market this week, I’ve turned them into a rich and creamy roasted eggplant dip!
Why I love this recipe
Only 6 ingredients. There’s very little doctoring needed to make this dip taste incredible. And besides, the roasting adds a ton of flavor. Easy to make. Eggplant can sometimes be fickle to cook, but this dip uses a shortcut to shave off minutes. Vegan and gluten-free. Unlike most dips that call for cream or cheese, this recipe is naturally free of gluten and dairy. Oven option. My original recipe involved roasting the eggplants, but using the microwave hack cuts it down considerably. Don’t fret though: you can still use the oven.
Ingredients needed
Eggplants. Look for large, firm eggplants with no soft spots. When roasted, these have a fabulous smoky flavor. Garlic. A must for Baba Ganoush. Use as many garlic cloves as you like, depending on how garlicky you prefer your dip. Tahini. Another essential ingredient made up of toasted sesame seeds, tahini adds a nutty flavor and creamy texture. Lemon juice. To brighten up the dip and balance the richness of the other ingredients. Try to use fresh lemon juice if possible. Olive oil. I always prefer to use extra virgin olive oil since it has the most potent flavor. If you’re going to splurge on the fancy stuff, now is the time! Salt and black pepper. To taste. Red onions. Optional, but I find some diced red onions add a little crunch and balances out the naturally rich flavor of the eggplant.
How to make eggplant dip
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Microwave the eggplant (or roast it). Pierce the eggplants with a fork and place them in a microwave-safe dish. Cover them and microwave for 5-6 minutes or until fully cooked. Step 2- Remove the skins. Once the eggplants cool, discard the skins. Step 3- Blend. Add all of the ingredients to a food processor and pulse until smooth.
Arman’s recipe tips
Make roasted eggplant dip. Microwaving the eggplant is certainly the faster route, but if you have the time, I suggest roasting the eggplants on a baking sheet in the oven at 375F/190C for 25-30 minutes. This gives them a bit more flavor and makes them softer. Keep it chunky. Mash the eggplant with a fork and mix everything by hand in a bowl instead of the food processor. Add creaminess. I know some of you may find so much eggplant to be overpowering, so fold through about 1/4 cup of Greek yogurt or coconut yogurt to balance things out. Avoid sour cream, as it tends to separate.
Storage instructions
To store: Place leftovers in an airtight container and store in the refrigerator for up to four days.
Add spices, like cumin, smoked paprika, sumac, and cayenne pepper. Use pine nuts. Mixing toasted pine nuts into the dip after it has been blended will add a nice texture. For the ultra flavor hack, stir through a few tablespoons of my sun-dried tomato pesto; you won’t regret it! Roast some red bell peppers. While my original recipe doesn’t contain roasted peppers, adding them is one of the best ways to add a pop of color and a delicious acidic element. I find around 2 roasted peppers to be plenty. Garnish the dip with fresh parsley for a pop of color.
To freeze: Once the dip has cooled, place it in a shallow container and store it in the freezer for up to two months.
Frequently asked questions
More Mediterranean-inspired recipes to try
Keto hummus Greek couscous salad Mediterranean bowls Greek chicken Greek chicken bowls
