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Made with Greek yogurt, garlic, and spices, this eggplant dip is a great appetizer option. Or use as a sandwich spread!
Eggplant is one of those vegetables I was hesitant about for years. It wasn’t until I was an adult that I even tried it, back when I was an archaeology major working in the Mediterranean.
Being unfamiliar with the food and language, we’d try whatever was on offer, especially when there were dips and fresh pita.
I’ve learned that appetizers and dips are a great way to get people to try something new, especially if the new ingredient is hidden.
This dip is slightly adapted from a recipe I first saw many years ago on a blog by Cheryl Sternman Rule. It differs from baba ganoush in that it does not have onions and tomatoes. This dip is closer to mutabbal, but it does not have tahini.
While it does take time to roast the eggplant, the preparation itself is very simple, and the resulting dip is one of my favorite ways to eat eggplant.
Ingredients for eggplant dip
Full list of ingredients including quantity is located in the recipe card.
You’ll need:
Eggplant – This recipe uses globe eggplant. Look for a smooth, firm eggplant without brown spots. It should feel heavy for its size.
Garlic – We’ll use a whole head! If your garlic is smaller, use two.
Greek yogurt – Plain Greek yogurt helps make this dip smooth and luscious. Greek yogurt is thicker, and if you like, you can drain it even more.
Spices – You’ll need a couple of special spices for this dip: smoked paprika and ground sumac. If you haven’t tried them before, this is your chance! Smoked paprika adds a wonderful depth of flavor, while sumac lifts with its somewhat fruity taste.
seasonal spotlight: eggplant
Eggplant is in season in July and August, sometimes going into September. In the United States the most common kind is large, cylinder shaped, and deep purple, though there are many other varieties. Store eggplants in a cool, dry place, and use within a day or two of purchase, as they are very perishable.
How to make this recipe
Preheat the oven to 400ยฐF and line a rimmed baking sheet with foil.
Take your eggplant and use a sharp paring knife to poke holes all over. This will help steam escape and roast the eggplant evenly on the inside. Set on the baking sheet.
Cut the top off the head of garlic to expose the cloves. Add a small amount of olive oil on top, then wrap the garlic in a square of foil. Place on the baking sheet with the eggplant.
Roast for 1 hour, turning the eggplant over halfway through cooking.
If you want to drain the yogurt, do it now while the eggplant is roasting. Scoop the eggplant into a cheesecloth-lined sieve or coffee filter set over a cup. Let sit to drain.
After 1 hour of roasting, remove the garlic and set aside. Turn the eggplant again and return to the oven for 15-20 minutes, until the eggplant is very soft and skin looks blackened.
Remove from the oven and let cool until easily handled.
Cut open the eggplant and scrape the flesh into a strainer set over a bowl or in the sink. Let drain for 30 minutes.
Scoop the eggplant into a food processor. Squeeze the roasted garlic out of its skin and add as well, along with the yogurt and spices.
Blend until completely smooth. Taste and adjust seasoning as desired.
The eggplant dip can be served immediately, or stored in an airtight container for up to 3 days.
To serve, sprinkle on more smoked paprika and chopped fresh parsley.
More eggplant recipes
Looking for other ways to enjoy eggplant?
I really like slow cooker eggplant parmesan for a comforting, saucy meal. Or make an eggplant parmesan sandwich!
Eggplant tofu is a great vegetarian dinner option, or try ratatouille pasta.
Eggplant chips are full of flavor, or try grilled eggplant with a simple sauce.
Serve this eggplant dip with pita bread or chips, crackers, or fresh vegetables, or as a spread for sandwiches!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Eggplant Dip
Ingredients
- 1 large eggplant, about 16-20 ounces
- 1 head garlic
- 1/2 teaspoon extra virgin olive oil
- 1/3 cup plain Greek yogurt
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground sumac
- 1/8 teaspoon ground black pepper
- Chopped fresh parsley, for garnish, optional
Instructions
- Preheat the oven to 400ยฐF. Line a baking sheet with foil.
- Prick the eggplant all over with the tip of a sharp knife and place on the baking sheet. Cut the top off the garlic head, exposing the cloves. Rub the olive oil onto the cloves, then wrap the head in a square of foil. Set on the baking sheet.
- Roast for 1 hour, turning the eggplant halfway through. After 1 hour, remove the garlic. Turn the eggplant again and continue cooking for 15-20 minutes, until very soft. Let cool until easily handled.
- Slice eggplant down the middle and scoop out flesh into a sieve set over a bowl or the sink. Let drain 30 minutes.
- Scoop the eggplant into a food processor. Squeeze the roasted garlic cloves from the skin and add to the processor, along with the yogurt and spices. Blend until completely smooth.
- Taste and adjust seasoning. To serve, spread into a shallow bowl and sprinkle with extra smoked paprika and chopped parsley.
Notes
- Makes about 1 ยฝ cups.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldnโt be stressful or complicated, and Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
