Who doesn’t love a delicious dip? This roasted eggplant dip is an ideal appetizer for any gathering. Made with tahini, garlic, fresh parsley and a blend of simple seasonings, it’s full of bright, savory flavor. Serve with vegetable sticks, crostini or crackers for an easy snack or a shareable starter. It’s also great for weekly meal prep.
Healthy eggplant dip recipe
Making a flavorful, healthy dip doesn’t have to be complicated. With a little planning you can have a creamy roasted eggplant dip ready in minutes once the eggplants are roasted. It’s versatile—serve it warm, at room temperature, or chilled.
I recently found some perfect globe eggplants and used them to make several dishes: eggplant caviar, eggplant rollatini for dinner, and this roasted eggplant dip to enjoy with crostini. Roasting concentrates the eggplant’s natural sweetness and gives the dip a subtle smoky depth.
This roasted eggplant dip is a lighter option compared with heavier, mayo-based spreads and pairs well with lots of different foods. It’s an easy addition to your rotation and one that families often request again and again.
Ingredients needed
The recipe is straightforward and uses pantry-friendly ingredients. Here’s what you’ll need:
- Eggplants: The base of the dip. Globe eggplants roast up tender with a mild, smoky flavor. Use 2 medium (about 2 pounds).
- Olive oil: For roasting and finishing; it adds richness and flavor.
- Tahini: Sesame paste that brings creaminess and a gentle nutty note.
- Garlic: Minced garlic adds bright, savory depth—use 1–3 cloves to taste.
- Lemon juice: Adds acidity that balances the tahini and roasted eggplant.
- Parsley: Fresh parsley for herbaceous brightness and color.
- Seasonings: Salt, pepper, cumin and paprika (optional) to taste.
Kitchen tools required
You don’t need special equipment—just the basics:
- Baking sheet
- Parchment paper
- Fork or potato masher (or food processor if you prefer a super-smooth texture)
- Bowl for mixing
Measuring tools: 1/4 cup, tablespoon and teaspoon.
How to make roasted eggplant dip with tahini
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Slice the eggplants lengthwise and brush the flesh side with olive oil. Arrange them flesh-side down on the prepared sheet.
3. Roast for about 40 minutes, until the flesh is very tender. Allow them to cool for 10–15 minutes so they’re easier to handle.
4. Scoop the cooked eggplant flesh into a bowl and mash with a fork or potato masher until mostly smooth. For a creamier texture, pulse briefly in a food processor.
5. Stir in tahini, lemon juice, minced garlic, cumin, salt and chopped parsley. Adjust seasoning to taste.
6. Finish with an extra drizzle of olive oil and more parsley if desired. Serve with crostini, crackers or vegetable sticks.
Recipe Tips
Here are answers to common questions and a few tips to get the best results.
Do you soak eggplant before roasting?
Soaking salted eggplant for about 30 minutes can reduce bitterness and firm up the flesh, but it’s optional—many varieties today are not bitter and roast beautifully without salting first.
What can I use in place of tahini?
If you don’t have tahini, try almond butter, sunflower seed butter, or even a couple of tablespoons of hummus for a similar creamy texture.
What’s the difference between eggplant dip and hummus?
Hummus is chickpea-based, while eggplant dip uses roasted eggplant as the main ingredient. Eggplant dip tends to be more earthy and smoky, but both make excellent spreads.
Can roasted eggplant dip be served cold?
Yes. It’s delicious warm, at room temperature, or chilled—choose the serving temperature that fits your menu.
What do I serve with this dip?
Serve with sliced vegetables, pita or flatbread, crostini, or your favorite crackers.
Can this recipe be frozen?
Yes. Freeze in an airtight container for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Storing leftovers
Store leftover dip in an airtight container in the refrigerator for up to five days. Re-stir and add a splash of olive oil or lemon juice if it seems dry before serving.
If you liked this recipe, you’ll want to try these
Try other simple, flavor-forward dips to round out your appetizer options.
- Whipped Feta With Hot Honey
- Healthier Buffalo Chicken Dip
- Easy Avocado Feta Dip
- Thai Peanut Hummus
- Healthy Tzatziki Sauce
Recipe by Erin Morrissey. Photos credit as shown in the original post.
If you try this recipe, please leave a star rating and a comment to share how it went. Tag @erinliveswhole on social media if you post your version!
Roasted Eggplant Dip
A simple, tangy and creamy roasted eggplant dip made with tahini, lemon and garlic—perfect with crostini, crackers or veggies.
Ingredients
- 2 globe eggplants (~2 lbs)
- 2 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut eggplants in half lengthwise and brush the cut side with olive oil.
- Place flesh-side down and roast for 40 minutes. Let cool for 15 minutes.
- Scrape the flesh into a bowl and mash until smooth, or pulse briefly in a food processor.
- Stir in tahini, lemon juice, garlic, cumin, salt and parsley until combined.
- Optional: drizzle with extra olive oil and sprinkle more parsley before serving.
- Serve with crostini, crackers or vegetables.
Category: dip, snack, healthy, appetizer
Method: oven
Cuisine: Mediterranean
Diet: Gluten Free