This roasted eggplant dip is smoky, creamy, and full of bold, savory flavor. Made with roasted eggplant, roasted garlic, lemon juice, and warm spices, it’s a simple appetizer that tastes anything but basic. Perfect for dipping your favorite crackers or veggies.
Roasted eggplant and garlic dip
I don’t cook eggplant very often. It’s never been one of my favorite vegetables, and honestly, I usually skip right over it. But this roasted eggplant dip changed my mind. The flavor is smoky and rich, with just enough garlic and lemon to brighten everything up. This dip is seasoned with a little cumin, a bit of paprika, and a touch of heat from red pepper flakes.
I’ve served this dip on two occasions, and it was a hit both times. My husband really liked it, not just for the taste but also because of the simple, wholesome ingredients. There's nothing extra added to this dip, so you can feel good about dipping away!
I might not be an eggplant person, but I’ll be making this dip again and again. It’s one of those recipes that’s easy to pull together but feels a little special. I love serving it alongside fresh veggies, pretzels, and homemade crackers.
Ingredients for eggplant dip
- Eggplant – Look for a medium to large eggplant. You want it firm and glossy with no soft spots.
- Garlic – A whole head, not just a clove. Roasting mellows the flavor and adds so much depth.
- Olive oil – Extra virgin if you have it. You’ll use it for roasting and blending.
- Lemon juice – Freshly squeezed is best. Bottled works in a pinch, but fresh makes a difference.
- Ground cumin – Adds warmth and earthiness.
- Smoked paprika – Brings a rich, smoky flavor. If you don’t have smoked, regular sweet paprika works, but the flavor will be a little different.
- Red pepper flakes – Optional, but adds a nice bit of heat. Adjust to your taste.
- Salt and pepper – Season to taste. I usually start with coarse salt and freshly ground black pepper.
- Fresh parsley – Adds color and freshness at the end. You can also use cilantro or chives, or skip the herbs altogether.
Steps for making dip with eggplant and garlic
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Slice the eggplant in half and make crosshatch marks across the surface of the flesh.
- Place on a baking sheet lined with parchment paper.
- Drizzle olive oil over the surface of the eggplant.
- Slice off the top of a head of garlic.
- Place on a sheet of foil and drizzle with olive oil.
- Wrap foil around garlic, sealing in garlic.
- Bake in preheated 400°F oven for 30-45 minutes until the eggplant is soft.
- Remove from oven and allow it to cool until you are able to handle the eggplant without burning yourself.
- Scoop out the eggplant and place it in a food processor. Be certain to add any juice from the eggplant, too.
- Squeeze the head of garlic to remove the cloves. Add to the food processor.
- Blend until smooth. If the mixture is too thick, add a bit of olive oil.
- Add lemon juice and spices and mix well. Taste and adjust seasoning as needed.
- Add fresh parsley. Pulse processor 3-4 times to combine. Be careful not to overmix with the parsley. You want to see bits of the parsley, not just a smooth puree.
Recipe tips
- Roast the eggplant until very soft – You want the skin to be wrinkled and the inside completely soft. That’s how you get a creamy texture.
- Roast the garlic whole – Leave the head intact and wrap it in foil. It turns sweet, mellow, and spreads like butter. To remove the roasted cloves, just squeeze the outside of the head, and the cloves will come right out.
- Let everything cool slightly before blending – This helps the flavors settle and makes it easier to handle.
- Taste and adjust – Give the dip a taste and tweak the lemon, salt, or spices to your liking.
Frequently asked questions
Yes! It tastes even better after a few hours in the fridge. Make it up to a day in advance and store it in an airtight container. Just give it a quick stir before serving, and then add a sprinkle of paprika for garnish.
Nope. Once it’s roasted, you’ll scoop out the soft flesh and discard the skin. No peeling needed.
When stored covered in the refrigerator, this dip will last for 4-5 days.
More delicious dips to try
Dips are often the hit of any gathering! Check out some of our favorites.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious appetizers!
Roasted Eggplant Dip Recipe
Equipment
Ingredients
- 1 eggplant (1½-2 pounds)
- 1 head garlic
- 3-4 tablespoons olive oil
- 1-2 tablespoons lemon juice (freshly squeezed)
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- 2 tablespoons freshly chopped parsley
Instructions
- Preheat oven to 400°F.
- Slice the eggplant in half and make crosshatch marks across the surface of the flesh.1 eggplant
- Place on a baking sheet lined with parchment paper.
- Drizzle olive oil over the surface of the eggplant.3-4 tablespoons olive oil
- Slice off the top of a head of garlic. Place on a sheet of foil and drizzle with olive oil. Wrap foil around garlic, sealing in garlic.1 head garlic
- Scoop out the eggplant and place in a food processor. Be certain to add any juice from the eggplant, too.
- Squeeze the head of garlic to remove the cloves. Add to food processor. Blend until smooth. If the mixture is too thick, add a bit of olive oil.
- Add lemon juice and spices and mix well. Taste and adjust seasoning as needed.1-2 tablespoons lemon juice, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon red pepper flakes
- Add fresh parsley. Pulse processor 3-4 times to combine. Be careful not to overmix with the parsley. You want to see bits of the parsley, not just a smooth puree.2 tablespoons freshly chopped parsley
- Place dip in a bowl. Cover and refrigerate for at least 30 minutes before serving. Stir before serving and add a bit of paprika and fresh parsley on top for garnish.
Notes
- Roast the eggplant until very soft – You want the skin to be wrinkled and the inside completely soft. That’s how you get a creamy texture.
- Roast the garlic whole – Leave the head intact and wrap it in foil. It turns sweet, mellow, and spreads like butter. To remove the roasted cloves, just squeeze the outside of the head, and the cloves will come right out.
- Let everything cool slightly before blending – This helps the flavors settle and makes it easier to handle.
- Taste and adjust – Give the dip a taste and tweak the lemon, salt, or spices to your liking.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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