Can I roast eggplant ahead of time for this dip?

Absolutely. Roasted eggplant can be cooled, covered, and stored in the fridge for up to two days. When you’re ready, just scoop, mash, and mix with the remaining ingredients.

My eggplant looks a bit watery. What should I do?

If the roasted eggplant has extra liquid, transfer it to a colander and let it drain for 10 minutes before mashing. This helps the dip stay creamy and not too loose.

Is this dip vegan and gluten-free?

Yes, as written, this recipe is naturally vegan and gluten-free. Just pair it with veggies, gluten-free crackers, or GF pita to keep the meal allergen-friendly.

What can I substitute for parsley?

Try fresh mint, cilantro, or basil. Each brings a different twist—mint adds coolness, cilantro a zippy brightness, and basil a sweet, peppery note.

Roasted Eggplant Dip Recipe

Name: Roasted Eggplant Dip Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant; 2 garlic cloves, pasted; 2 tablespoons shallot, finely minced; 2 tablespoons fresh parsley, minced; 1 lemon, juiced and zested; 3 tablespoons olive oil, plus extra for drizzling; Kosher salt and freshly cracked black pepper, to taste

Description

This creamy roasted eggplant dip combines smoky eggplant with zesty lemon, fresh parsley, shallots, and garlic for a healthy and flavorful appetizer. Perfect with pita, crackers, or veggies, this easy Mediterranean-style spread is vegan, gluten-free, and comes together in just under an hour.

Ingredients

Scale

Main Ingredients

1 large eggplant
2 garlic cloves, pasted
2 tablespoons shallot, finely minced
2 tablespoons fresh parsley, minced
1 lemon, juiced and zested
3 tablespoons olive oil, plus extra for drizzling
Kosher salt and freshly cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Roast the Eggplant: Preheat your oven to 425°F (220°C). Prick the eggplant in several places with a fork and place it on a baking sheet. Roast for 35-40 minutes, turning once or twice, until the skin darkens and the flesh is very soft and collapsing.
Cool and Scoop: Remove the eggplant from the oven and let it cool until it can be handled easily. Slice it open and scoop the soft flesh into a mixing bowl. Discard the skin.
Mix the Base: Add the pasted garlic and finely minced shallot to the warm eggplant along with the lemon juice and zest. Stir well to combine, mashing any large pieces with a fork to create a chunky but cohesive mixture.
Add Flavorings: Drizzle in the olive oil and season generously with kosher salt and freshly cracked black pepper. Fold in the minced parsley, and taste, adjusting seasoning as needed.
Serve: Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and garnish with additional parsley or lemon zest if desired. Serve with pita bread, crackers, or fresh vegetables.

Notes

This dip can be made a day in advance and stored covered in the refrigerator.
For extra smokiness, roast the eggplant over a gas flame or grill before baking.
Adjust the garlic and lemon to taste for a milder or brighter dip.
Serve chilled or at room temperature for best flavor.

Nutrition

Serving Size: 1/4 cup
Calories: 75
Sugar: 2g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg