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Olivia

Eggplant Dip

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Eggplant dip is a smooth, savory spread made from roasted eggplant, olive oil, and lemon for a simple vegetable-forward appetizer.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer
Cuisine: Mediterranean
Calories: 63
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 medium eggplants
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 1-2 tablespoons lemon juice
  • Salt and black pepper to taste
  • Tahini Optional
  • Fresh parsley Optional
  • Smoked paprika or cumin Optional

Equipment

Baking Sheet with Rack
Baking Sheet with Rack
$28.99
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02/02/2026 03:00 pm GMT
Roast Pan with Non-Stick Rack

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C).
  2. Pierce eggplants a few times with a fork.
  3. Place on a baking sheet and roast 35–40 minutes, until very soft.
  4. Let eggplants cool slightly.
  5. Slice open and scoop flesh into a bowl or food processor.
  6. Add olive oil, garlic, lemon juice, salt, and pepper.
  7. Mash or blend until smooth or slightly chunky.
  8. Top with olive oil or herbs if desired.
  9. Serve warm or chilled.

Nutrition

Calories: 63kcalCarbohydrates: 0.2gProtein: 0.05gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 0.3mgPotassium: 3mgFiber: 0.01gSugar: 0.01gVitamin A: 0.1IUVitamin C: 0.2mgCalcium: 1mgIron: 0.1mg

Notes

Extra smoky: roast directly on a grill or open flame
Creamier: add a spoon of tahini
Grow-it-yourself: eggplant thrives in warm seasons
Serve with: pita, crackers, or fresh vegetables

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