Greek Eggplant Dip
Smoky, creamy, and bursting with Mediterranean flavors, this Greek Eggplant Dip is a must-try appetizer that’s as wholesome as it is delicious. Made with roasted eggplants, tangy red wine vinegar, zesty lemon juice, and a hint of garlic, this dip delivers a perfectly balanced flavor profile. The addition of fresh parsley and finely chopped red onion elevates the dish with a refreshing herbaceous note. This recipe is easy to prepare, requiring just 15 minutes of prep time and featuring an oven-roasting technique that creates a rich, smoky taste. Ideal for serving with pita bread, crackers, or crisp veggies, this crowd-pleasing dip is perfect for a party spread or a weekday snack. Plus, it’s naturally vegan and gluten-free, making it a healthy and versatile addition to your recipe collection.
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Recipe Information
Ingredients
- 2 large Eggplants
- 2 Garlic cloves
- 60 ml Extra virgin olive oil
- 2 tbsp Lemon juice
- 1 small Red onion
- 15 g Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Red wine vinegar
Instructions
Preheat your oven to 425°F (220°C).
Pierce the eggplants a few times with a fork to allow steam to escape, and place them on a baking sheet lined with parchment paper.
Roast the eggplants for 35-40 minutes, turning them halfway through, until they are soft and the skins are charred.
While the eggplants are roasting, finely mince the garlic and red onion. Chop the fresh parsley and set aside.
Once the eggplants are roasted, remove them from the oven and allow them to cool for about 10 minutes, or until they are safe to handle.
Cut the eggplants in half lengthwise and use a spoon to scoop out the flesh into a mixing bowl, discarding the skins.
Mash the eggplant flesh with a fork or potato masher to create a rough texture. Alternatively, for a smoother consistency, blend it in a food processor.
Add minced garlic, red onion, olive oil, lemon juice, red wine vinegar, chopped parsley, salt, and black pepper to the eggplant mixture. Stir well to combine.
Taste the dip and adjust seasoning with more salt, pepper, or lemon juice if needed.
Transfer the dip to a serving bowl, garnish with a drizzle of olive oil and a sprinkle of parsley if desired, and serve with pita bread, crackers, or fresh vegetables.
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
