Let’s be honest: eggplant dip is the unsung hero of appetizers. Whether you’re hosting a summer barbecue, craving a cozy snack, or just want to impress at potlucks, these 28 recipes have you covered—from smoky baba ghanoush to creamy, inventive twists. Get ready to fall in love with this versatile veggie all over again. Dive in and find your new favorite!
Classic Baba Ganoush
Baba ganoush is a smoky, creamy eggplant dip that transforms humble ingredients into a showstopping appetizer. By roasting the eggplant until it’s deeply charred and tender, you’ll unlock its rich, complex flavor, which pairs perfectly with tahini, lemon, and garlic for a dip that’s both rustic and elegant. Follow these steps closely to achieve the signature silky texture and balanced taste that makes this Middle Eastern classic so beloved.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
For the roasted eggplant:
– 2 large eggplants (about 2 pounds total)
– 2 tablespoons olive oil
For the dip:
– 1/4 cup tahini
– 3 tablespoons fresh lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
For garnish:
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Pierce each eggplant 8-10 times all over with a fork to allow steam to escape during roasting.
3. Rub the 2 tablespoons of olive oil evenly over the surface of both eggplants.
4. Place the eggplants directly on the prepared baking sheet and roast in the preheated oven for 40 minutes, turning them halfway through, until the skins are charred and the flesh feels very soft when pressed.
5. Remove the baking sheet from the oven and let the eggplants cool completely on the sheet for 20 minutes—this resting time makes them easier to handle and prevents burning your hands.
6. Once cooled, cut each eggplant in half lengthwise and use a spoon to scoop all the soft flesh into a colander, discarding the charred skins.
7. Let the eggplant flesh drain in the colander for 5 minutes to remove excess liquid, which ensures your dip won’t be watery.
8. Transfer the drained eggplant to a medium mixing bowl and mash it thoroughly with a fork until no large chunks remain.
9. Add the tahini, lemon juice, minced garlic, salt, and ground cumin to the bowl with the mashed eggplant.
10. Stir all ingredients together vigorously for 2-3 minutes until fully combined and the mixture becomes creamy and uniform in texture.
11. Taste the dip and adjust seasoning if needed, but avoid over-salting as flavors will develop further after chilling.
12. Transfer the baba ganoush to a serving bowl, drizzle with the 1 tablespoon of olive oil, and sprinkle with the chopped parsley.
Fresh from the bowl, this baba ganoush boasts a luxuriously smooth, almost whipped texture with a subtle smokiness from the roasted eggplant. Its tangy lemon and earthy tahini create a bright, balanced flavor that pairs wonderfully with warm pita bread or crisp vegetable sticks. For a creative twist, try serving it as a spread on grilled chicken sandwiches or as a dollop on top of a grain bowl for added creaminess.
Spicy Roasted Eggplant Dip
Now, let’s create a vibrant, smoky dip that transforms humble eggplant into a show-stopping appetizer. This Spicy Roasted Eggplant Dip is surprisingly simple to make, requiring just a handful of ingredients and some patient roasting to develop deep, complex flavors. You’ll be amazed at how a few straightforward steps yield a creamy, versatile spread perfect for everything from pita chips to vegetable crudités.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the Roasted Eggplant:
– 2 large eggplants (about 2 lbs total)
– 2 tbsp olive oil
– 1 tsp kosher salt
For the Flavor Base:
– 3 garlic cloves, minced
– 2 tbsp tahini
– 2 tbsp fresh lemon juice
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (adjust for desired heat)
– 1/4 cup plain Greek yogurt
– Salt and black pepper to season
For Garnish (Optional):
– 1 tbsp chopped fresh parsley
– 1 tbsp extra virgin olive oil
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Wash the 2 large eggplants, pat them dry, and slice each one in half lengthwise.
3. Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
4. Brush the 2 tbsp of olive oil evenly over the scored flesh of all eggplant halves.
5. Sprinkle the 1 tsp of kosher salt evenly over the oiled eggplant flesh.
6. Place the eggplant halves cut-side down on the prepared baking sheet.
7. Roast the eggplant in the preheated oven for 40-45 minutes, until the flesh is very tender and the skin has wrinkled.
8. Remove the baking sheet from the oven and let the eggplant cool for 15 minutes until safe to handle. Tip: Letting it cool slightly makes the flesh easier to scoop and prevents the dip from becoming watery.
9. Use a spoon to scoop the soft eggplant flesh away from the skin, transferring it to a colander set over a bowl.
10. Let the scooped eggplant drain in the colander for 10 minutes to remove excess moisture.
11. Transfer the drained eggplant flesh to a food processor.
12. Add the 3 minced garlic cloves, 2 tbsp tahini, 2 tbsp fresh lemon juice, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper to the food processor.
13. Process the mixture on high speed for 60-90 seconds, until completely smooth and creamy.
14. Add the 1/4 cup plain Greek yogurt to the food processor and pulse 5-6 times until just incorporated. Tip: Adding the yogurt last and pulsing briefly helps maintain a light, airy texture.
15. Taste the dip and season with additional salt and black pepper as needed.
16. Transfer the dip to a serving bowl and use the back of a spoon to create swirls on the surface.
17. Drizzle with 1 tbsp extra virgin olive oil and sprinkle with 1 tbsp chopped fresh parsley if using. Tip: The olive oil drizzle adds a luxurious finish and helps carry the flavors of the spices.
Drizzle this dip over grilled chicken or use it as a bold sandwich spread. The texture is luxuriously creamy with a subtle smokiness from the roasted eggplant and paprika, while the cayenne provides a gentle, building heat that lingers pleasantly. For a stunning presentation, serve it in a shallow bowl with a well in the center filled with extra olive oil and a sprinkle of paprika.
Creamy Eggplant and Yogurt Spread
Unbelievably versatile and deceptively simple, this Creamy Eggplant and Yogurt Spread transforms humble ingredients into a show-stopping dip or sandwich spread. You’ll master roasting eggplant to silky perfection and blending it with tangy yogurt for a dish that’s both comforting and elegant. Let’s walk through each step together, ensuring success even if you’re new to cooking with eggplant.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
For the roasted eggplant:
– 2 medium eggplants (about 2 lbs total)
– 2 tbsp olive oil
– 1 tsp kosher salt
For the spread:
– 1 cup plain whole-milk Greek yogurt
– 2 tbsp fresh lemon juice
– 1 garlic clove, minced
– 1/4 tsp ground cumin
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut both eggplants in half lengthwise and score the flesh in a crosshatch pattern with a knife, being careful not to cut through the skin.
3. Brush the cut sides of the eggplant halves evenly with 2 tbsp olive oil, then sprinkle with 1 tsp kosher salt.
4. Place the eggplant halves cut-side down on the prepared baking sheet and roast at 400°F for 35-40 minutes, until the flesh is completely tender when pierced with a fork and the skins have wrinkled.
5. Remove the baking sheet from the oven and let the eggplant cool for 15 minutes until safe to handle. Tip: This cooling time allows the eggplant to release excess moisture, preventing a watery spread.
6. Use a spoon to scoop the soft eggplant flesh from the skins into a medium mixing bowl, discarding the skins.
7. Add 1 cup Greek yogurt, 2 tbsp lemon juice, 1 minced garlic clove, and 1/4 tsp ground cumin to the bowl with the eggplant.
8. Mash all ingredients together with a fork until well combined but still slightly chunky. Tip: For a smoother texture, pulse briefly in a food processor, but avoid over-processing to maintain some body.
9. Stir in 1/4 cup chopped fresh parsley until evenly distributed. Tip: Taste the spread now and adjust seasoning with an extra pinch of salt if needed, as flavors develop as it chills.
10. Transfer the spread to a serving bowl, cover, and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Buttery-soft roasted eggplant creates a luxurious base that melds beautifully with the bright tang of yogurt and lemon. The spread thickens slightly when chilled, making it perfect for scooping with pita chips or spreading on crusty bread. Try it as a vibrant layer in a vegetable wrap or dolloped over grilled chicken for a creamy, herbaceous finish.
Mediterranean Eggplant and Basil Dip
Venturing into Mediterranean flavors doesn’t require a passport, just a few fresh ingredients and a food processor. This creamy eggplant and basil dip transforms humble vegetables into a vibrant, spreadable delight perfect for any gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For Roasting the Eggplant:
– 2 medium eggplants (about 2 lbs total)
– 2 tbsp olive oil
– 1/2 tsp salt
For the Dip Base:
– 1/4 cup fresh basil leaves, packed
– 2 cloves garlic, minced
– 3 tbsp tahini
– 3 tbsp lemon juice
– 1/4 tsp ground cumin
– 1/4 cup water
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash the 2 medium eggplants, pat them dry, and cut them into 1-inch cubes.
3. Place the eggplant cubes in a large bowl, drizzle with 2 tbsp olive oil, and sprinkle with 1/2 tsp salt, tossing to coat evenly.
4. Spread the eggplant in a single layer on the prepared baking sheet and roast for 25-30 minutes, until the cubes are tender and golden brown, stirring halfway through for even cooking.
5. While the eggplant roasts, wash and dry 1/4 cup fresh basil leaves, then mince 2 cloves of garlic.
6. Let the roasted eggplant cool for 10 minutes to prevent the dip from becoming watery.
7. Transfer the cooled eggplant to a food processor, add the 1/4 cup basil leaves, 2 cloves minced garlic, 3 tbsp tahini, 3 tbsp lemon juice, and 1/4 tsp ground cumin.
8. Pulse the mixture 5-7 times until coarsely chopped, then add 1/4 cup water and process for 1-2 minutes until smooth and creamy, scraping down the sides as needed.
9. Taste the dip and adjust seasoning if necessary, but avoid over-processing to maintain a pleasant texture.
Fresh from the food processor, this dip boasts a luxuriously smooth texture with subtle smoky notes from the roasted eggplant. For a creative twist, serve it warm with pita chips or as a sandwich spread, letting the bright basil and tangy lemon shine through.
Tangy Eggplant and Tomato Salsa
Ready to transform humble vegetables into a vibrant condiment? This Tangy Eggplant and Tomato Salsa combines smoky roasted eggplant with bright tomatoes for a versatile topping that’s surprisingly simple to make from scratch. Let’s walk through each step together to ensure your success in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For Roasting
– 1 medium eggplant (about 1 lb), cut into 1-inch cubes
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the Salsa Base
– 2 medium tomatoes, diced (about 1 1/2 cups)
– 1/4 cup finely chopped red onion
– 1 jalapeño pepper, seeds removed and finely chopped
– 2 tablespoons fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon ground cumin
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed eggplant with 2 tablespoons of olive oil and 1/2 teaspoon of salt until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet.
4. Roast the eggplant for 20-25 minutes, flipping the pieces halfway through, until they are tender and have golden-brown edges.
5. While the eggplant roasts, combine 1 1/2 cups of diced tomatoes, 1/4 cup of chopped red onion, and the chopped jalapeño in a medium bowl.
6. Once the eggplant is done, remove it from the oven and let it cool for 5 minutes to prevent the salsa from becoming watery.
7. Add the slightly cooled roasted eggplant to the tomato mixture.
8. Stir in 2 tablespoons of fresh lime juice, 1/4 cup of chopped cilantro, and 1/4 teaspoon of ground cumin until everything is well combined.
9. For the best flavor, let the salsa sit at room temperature for 10 minutes before serving to allow the ingredients to meld.
Chunky yet tender, this salsa offers a delightful contrast between the creamy, smoky eggplant and the juicy, acidic tomatoes. Serve it warm with tortilla chips for a snack, spoon it over grilled chicken or fish as a main course topping, or use it to brighten up a simple bowl of rice and beans for a complete meal.
Roasted Garlic Eggplant Puree
Baking transforms humble eggplant into a creamy, savory spread that’s perfect for everything from elegant appetizers to simple snacks. Roasting the garlic alongside mellows its sharp bite, creating a rich, caramelized depth that makes this puree irresistible. Let’s walk through each step to ensure your result is smooth, flavorful, and foolproof.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For roasting:
– 1 large eggplant (about 1.5 lbs)
– 1 whole head of garlic
– 2 tbsp olive oil
– 1/2 tsp salt
For blending:
– 2 tbsp fresh lemon juice
– 1/4 cup tahini
– 1/4 tsp ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Rinse the eggplant under cool water and pat it dry with a paper towel.
3. Pierce the eggplant skin 5-6 times with a fork to allow steam to escape during roasting.
4. Cut the top 1/4 inch off the head of garlic to expose the cloves.
5. Place the eggplant and garlic head on a baking sheet lined with parchment paper.
6. Drizzle 1 tbsp olive oil over the eggplant and rub it evenly over the skin.
7. Drizzle the remaining 1 tbsp olive oil over the exposed garlic cloves.
8. Sprinkle 1/2 tsp salt evenly over the eggplant.
9. Roast in the preheated oven for 45 minutes, or until the eggplant skin is wrinkled and the flesh feels very soft when pressed.
10. Remove the baking sheet from the oven and let the eggplant and garlic cool for 15 minutes.
11. Cut the roasted eggplant in half lengthwise and scoop the soft flesh into a food processor, discarding the skin.
12. Squeeze the roasted garlic cloves from their papery skins into the food processor.
13. Add 2 tbsp fresh lemon juice, 1/4 cup tahini, and 1/4 tsp ground black pepper to the food processor.
14. Process the mixture on high speed for 60 seconds, or until completely smooth and creamy, scraping down the sides once with a spatula.
15. Taste the puree and adjust seasoning with an extra pinch of salt if desired, then transfer to a serving bowl.
Perfectly smooth and subtly smoky, this puree boasts a luxurious texture from the tahini and a bright finish from the lemon. Serve it warm with pita chips for dipping, or spread it on crusty bread as a flavorful alternative to butter—its versatility makes it a staple you’ll return to again and again.
Herbed Eggplant and Feta Cheese Dip
Unveiling a Mediterranean-inspired delight, this Herbed Eggplant and Feta Cheese Dip transforms humble ingredients into a creamy, savory spread perfect for gatherings. Using a methodical, step-by-step approach, we’ll roast eggplant to smoky sweetness, blend it with tangy feta and fresh herbs, and create a dip that’s both simple and impressive. Follow along as a cooking teacher guiding a beginner through each precise action.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the roasted eggplant:
– 2 medium eggplants (about 2 pounds total)
– 2 tablespoons olive oil
– 1 teaspoon salt
For the dip base:
– 8 ounces feta cheese, crumbled
– 1/4 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1/4 teaspoon black pepper
For the herbs and garnish:
– 1/4 cup fresh parsley, chopped
– 2 tablespoons fresh dill, chopped
– 1 tablespoon olive oil (for drizzling)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the eggplants into 1-inch cubes and place them in a large bowl.
3. Drizzle 2 tablespoons of olive oil over the eggplant cubes and sprinkle with 1 teaspoon of salt, tossing to coat evenly.
4. Spread the eggplant cubes in a single layer on the prepared baking sheet.
5. Roast the eggplant in the preheated oven for 30 minutes, flipping the cubes halfway through with a spatula for even browning.
6. Remove the baking sheet from the oven and let the eggplant cool for 10 minutes to room temperature.
7. Transfer the cooled eggplant to a food processor.
8. Add 8 ounces of crumbled feta cheese, 1/4 cup of plain Greek yogurt, 2 tablespoons of lemon juice, and 1/4 teaspoon of black pepper to the food processor.
9. Pulse the mixture 5-7 times until smooth but slightly chunky, scraping down the sides with a rubber spatula as needed.
10. Add 1/4 cup of chopped fresh parsley and 2 tablespoons of chopped fresh dill to the food processor.
11. Pulse 2-3 more times to just incorporate the herbs, being careful not to overmix.
12. Transfer the dip to a serving bowl and drizzle with 1 tablespoon of olive oil.
Hearty and versatile, this dip boasts a creamy texture with subtle smoky notes from the roasted eggplant, balanced by the tangy feta and bright herbs. Serve it warm with pita chips or as a spread on crusty bread, or chill it for an hour to let the flavors meld for a refreshing cold appetizer.
Eggplant and Red Pepper Tapenade
Zesty and versatile, this Eggplant and Red Pepper Tapenade is a Mediterranean-inspired spread that transforms simple vegetables into a savory delight. Perfect for appetizers or sandwiches, it’s a make-ahead recipe that deepens in flavor as it rests. Let’s walk through each step together to ensure success.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For Roasting:
– 1 large eggplant, cut into 1-inch cubes
– 1 red bell pepper, seeded and cut into 1-inch pieces
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For Blending:
– 2 cloves garlic, minced
– 2 tablespoons capers, drained
– 1 tablespoon lemon juice
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the eggplant cubes and red pepper pieces with 2 tablespoons of olive oil and 1/2 teaspoon of salt until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow proper roasting.
4. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and the peppers have slightly charred edges, stirring halfway through for even cooking.
5. Remove the baking sheet from the oven and let the vegetables cool for 10 minutes to room temperature.
6. Transfer the cooled vegetables to a food processor.
7. Add 2 minced garlic cloves, 2 tablespoons of drained capers, 1 tablespoon of lemon juice, and 1/4 teaspoon of black pepper to the food processor.
8. Pulse the mixture 5-7 times until it reaches a chunky, spreadable consistency, scraping down the sides as needed.
9. Transfer the tapenade to a serving bowl and stir in 2 tablespoons of chopped fresh parsley by hand to preserve its texture.
10. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Rich and robust, this tapenade boasts a smoky depth from the roasted vegetables, balanced by briny capers and a bright lemon finish. Its chunky texture makes it ideal for spreading on crusty bread or using as a dip with pita chips, and it pairs wonderfully with grilled meats or as a sandwich condiment for added zest.
Smoky Eggplant and Walnut Spread
Smoky eggplant and walnut spread is a versatile, plant-based dip that transforms humble ingredients into a rich, savory delight perfect for gatherings or a quick snack. Start by roasting the eggplant to develop deep, smoky flavors, then blend it with toasted walnuts and aromatic spices for a spread that’s both creamy and satisfying. This recipe is straightforward, making it ideal for beginners looking to impress with minimal effort.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– For roasting the eggplant:
– 2 medium eggplants (about 2 pounds total)
– 2 tablespoons olive oil
– For the spread:
– 1 cup walnuts
– 3 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 cup water
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern with a knife.
3. Brush the cut sides of the eggplants evenly with 2 tablespoons of olive oil.
4. Place the eggplants cut-side down on the prepared baking sheet and roast in the preheated oven for 35–40 minutes, until the flesh is very tender and the skin is wrinkled.
5. While the eggplants roast, spread 1 cup of walnuts in a single layer on a separate baking sheet and toast in the oven for 5–7 minutes, until fragrant and lightly golden.
6. Remove the eggplants and walnuts from the oven and let the eggplants cool for 10 minutes to handle safely.
7. Scoop the soft eggplant flesh into a food processor, discarding the skins.
8. Add the toasted walnuts, 3 cloves of minced garlic, 2 tablespoons of lemon juice, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 cup of water to the food processor.
9. Pulse the mixture for 30 seconds, then scrape down the sides with a spatula and process for another 1–2 minutes until smooth and creamy.
10. Taste the spread and adjust seasoning if needed, adding more salt or lemon juice for balance.
11. Transfer the spread to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Ultimate in texture, this spread boasts a velvety consistency with subtle crunch from the walnuts, while the smoky paprika and cumin lend a warm, earthy depth. Serve it chilled with pita chips or fresh vegetables for a refreshing appetizer, or spread it on sandwiches to add a creamy, flavorful twist to your meals.
Lemon Zest Eggplant Bruschetta
Ever find yourself with a surplus of summer eggplant and craving something bright and fresh? Lemon Zest Eggplant Bruschetta transforms this humble vegetable into a vibrant, shareable appetizer that’s perfect for gatherings or a light meal. Let’s walk through each step together to ensure your dish turns out perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Eggplant
– 1 medium eggplant (about 1 lb), cut into 1/2-inch cubes
– 2 tbsp olive oil
– 1/2 tsp salt
For the Bruschetta Topping
– 1 cup cherry tomatoes, quartered
– 1/4 cup finely chopped red onion
– 2 tbsp fresh basil, thinly sliced
– 1 tbsp lemon zest (from about 1 lemon)
– 1 tbsp lemon juice
– 1/4 tsp black pepper
For Serving
– 1 baguette, sliced into 1/2-inch thick pieces
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tbsp olive oil and 1/2 tsp salt in a medium bowl until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet.
4. Roast the eggplant for 20 minutes, or until tender and lightly browned, stirring halfway through.
5. While the eggplant roasts, combine the cherry tomatoes, red onion, basil, lemon zest, lemon juice, and black pepper in a large bowl.
6. Brush both sides of each baguette slice with 2 tbsp olive oil.
7. Toast the baguette slices in the oven for 5-7 minutes, or until crisp and golden, watching closely to prevent burning.
8. Remove the roasted eggplant from the oven and let it cool for 5 minutes to prevent the tomatoes from wilting when mixed.
9. Gently fold the cooled eggplant into the tomato mixture until just combined.
10. Spoon the eggplant mixture onto the toasted baguette slices and serve immediately.
Keep in mind that the roasted eggplant offers a creamy, tender texture that contrasts beautifully with the crisp baguschetta base. The lemon zest brightens the earthy flavors, making each bite refreshingly zesty. For a creative twist, try serving it alongside a simple arugula salad or as a topping for grilled chicken.
Caramelized Onion and Eggplant Relish
Haven’t you ever wished for a versatile, deeply savory condiment that elevates everything from grilled meats to simple crackers? This caramelized onion and eggplant relish is your answer, transforming humble vegetables into a sweet, tangy, and richly textured topping through patient, low-heat cooking. Let’s walk through each step together to build those complex flavors.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 2 large yellow onions, thinly sliced
– 1 medium eggplant, cut into 1/2-inch cubes
– 3 tablespoons olive oil
For the Flavoring:
– 3 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– 1 tablespoon brown sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For Finishing:
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat until it shimmers, about 2 minutes.
2. Add the thinly sliced onions to the skillet, spreading them into an even layer.
3. Cook the onions, stirring only every 5 minutes, for 25-30 minutes until they turn a deep golden brown and reduce significantly in volume. Tip: Resist stirring too often to allow proper caramelization.
4. While the onions cook, place the cubed eggplant in a colander, sprinkle with 1/2 teaspoon of the salt, and let it sit for 10 minutes to draw out moisture, then pat dry thoroughly with paper towels.
5. Transfer the caramelized onions to a bowl and add the remaining 1 tablespoon of olive oil to the same skillet.
6. Increase the heat to medium and add the dried eggplant cubes to the skillet in a single layer.
7. Cook the eggplant for 8-10 minutes, turning pieces occasionally, until all sides are browned and the flesh is tender.
8. Reduce the heat to low and add the minced garlic to the skillet with the eggplant, cooking for 1 minute until fragrant.
9. Return the caramelized onions to the skillet with the eggplant and garlic.
10. Add the balsamic vinegar, brown sugar, remaining 1/2 teaspoon salt, and black pepper, stirring to combine all ingredients thoroughly.
11. Simmer the mixture uncovered over low heat for 5 minutes, allowing the liquids to reduce slightly and the flavors to meld. Tip: A gentle simmer prevents burning and deepens the flavor.
12. Remove the skillet from the heat and stir in the chopped fresh parsley until evenly distributed. Tip: Adding parsley off the heat preserves its bright color and fresh flavor.
13. Let the relish cool in the skillet for 10 minutes before transferring to a serving dish.
Buttery soft eggplant and sweet, jammy onions create a relish with a luxurious, spoonable texture. The tangy balsamic and earthy garlic balance the sweetness perfectly. Try it warm over grilled chicken or at room temperature as a sophisticated spread on crostini for your next gathering.
Eggplant Hummus with Fresh Herbs
Ready to elevate your snack game with a creamy, herb-packed twist on a classic dip? Roasting eggplant until it’s deeply caramelized adds a smoky sweetness that transforms ordinary hummus into something extraordinary. This Eggplant Hummus with Fresh Herbs is surprisingly simple to make and will become your new go-to for gatherings or a flavorful solo treat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the roasted eggplant:
– 1 large eggplant (about 1 1/2 pounds)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the hummus base:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 2 cloves garlic, peeled
– 1/2 teaspoon ground cumin
– 1/4 teaspoon black pepper
– 1/4 cup ice water
For the fresh herbs:
– 1/4 cup packed fresh parsley leaves
– 2 tablespoons packed fresh mint leaves
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the eggplant into 1-inch cubes and place them in a large bowl.
3. Drizzle the 2 tablespoons of olive oil and the 1/2 teaspoon of salt over the eggplant cubes, then toss until evenly coated.
4. Spread the eggplant cubes in a single layer on the prepared baking sheet.
5. Roast the eggplant in the preheated oven for 35-40 minutes, stirring halfway through, until the cubes are golden brown and very tender.
6. Remove the baking sheet from the oven and let the eggplant cool for 10 minutes to prevent the hummus from becoming too warm.
7. While the eggplant cools, combine the drained chickpeas, tahini, lemon juice, garlic cloves, cumin, and black pepper in a food processor.
8. Process the mixture for 1 minute until it forms a coarse paste, scraping down the sides of the bowl as needed.
9. Add the roasted eggplant cubes to the food processor with the chickpea mixture.
10. Process for 2 minutes, streaming in the 1/4 cup of ice water through the feed tube, until the mixture is completely smooth and creamy.
11. Taste the hummus and adjust seasoning with more salt only if necessary, remembering the eggplant was already salted.
12. In a small bowl, finely chop the fresh parsley and mint leaves, then stir them with the 1 tablespoon of olive oil.
13. Transfer the smooth hummus to a serving bowl and swirl the herb mixture on top.
Here, the silky texture from the blended roasted eggplant pairs beautifully with the bright, grassy notes of the fresh herbs. Serve it with warm pita triangles or as a vibrant spread on sandwiches for a lunch upgrade that feels both rustic and refined.
Conclusion
Brimming with flavor and versatility, these 28 eggplant dip recipes are your ticket to effortless entertaining or cozy snacking. From smoky baba ghanoush to creamy moutabal, there’s a perfect spread for every palate and occasion. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to share this roundup on Pinterest to inspire fellow food lovers!
