Greek Eggplant Dip
A smoky, creamy Greek eggplant dip with savory spices, yogurt, and fresh tomato, perfect for sharing with pita bread and ideal for vegetarians and appetizer lovers.
Ingredients
Instructions
- Preheat oven to 375°F.
- Bake the slitted eggplant in a shallow baking dish until soft, about 50 minutes.
- Meanwhile, in a small skillet, heat the olive oil until hot.
- Add chopped onion and crushed garlic and sauté until transparent.
- Set aside.
- Remove the baked eggplant and let it cool.
- Peel off the skin and remove the seeds from the eggplant.
- Place the eggplant pulp, sautéed onion, and garlic into a food processor and puree.
- Add salt, ground cumin, black pepper, yogurt, and lemon juice, then puree again.
- Chill the mixture.
- Stir in chopped tomato and garnish with fresh parsley.
- Serve on warm pita bread triangles.
Tips & Substitutions
For a smoky flavor, try grilling the eggplant instead of baking it. If you're short on time, use store-bought yogurt or even Labaneh(Syrian Yogurt Spread) for a quick substitute. To enhance the taste, mix in some fresh herbs like dill or parsley. Adjust the seasoning to your preference; a touch of chili powder can add a nice kick.
Serving Suggestions
Serve the Greek Eggplant Dip with warm pita bread triangles for dipping. It pairs beautifully with a Grilled Vegetable Platter or as part of a Mediterranean recipes spread that includes Tzatziki Sauce and Greek Spanikopitas. Garnish with fresh parsley for a vibrant finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or serve cold as a dip. The flavors often improve after a day in the fridge, making it a great make-ahead option for gatherings.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Eggplant Dip contains roughly 109 calories, with 3g protein, 18g carbohydrates, and 5g fat. It is an excellent source of iron (37% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1852mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip vegan?
Yes, you can easily make this dip vegan by substituting the yogurt with a plant-based yogurt alternative. This will maintain the creamy texture while keeping it suitable for a vegan diet. You can also ensure that the olive oil used is from a reliable source.
How can I thicken the dip if it's too runny?
If your dip turns out too runny, try adding more eggplant pulp or a spoonful of tahini to thicken it. Letting it chill in the refrigerator for a bit can also help it firm up. Be sure to taste and adjust seasonings if you add additional ingredients.
What are some good sides to serve with this dip?
This dip pairs wonderfully with warm pita bread, fresh vegetable sticks, or crispy crackers. Consider serving it alongside other Mediterranean recipes like a Greek salad or olives for a complete appetizer spread that guests will love.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).