Eggplant Dip


5 from 8 votes
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My crave-worthy roasted eggplant dip is a simple yet elegant appetizer that takes minutes to make. It’s creamy, packed with flavor, and accidentally dairy-free!

Ready for more easy dip recipes? Try my salmon dip, smoked tuna dip, and cake batter dip next. 

eggplant dip.

Eggplant is one of my favorite vegetables to prepare because it’s so hearty and naturally flavorful, yet it takes well to a variety of spices and cooking methods. Thanks to a bounty of them available at the market this week, I’ve turned them into a rich and creamy roasted eggplant dip!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make eggplant dip
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More Mediterranean-inspired recipes to try
  8. Roasted Eggplant Dip (Recipe Card)

Why I love this recipe

  • Only 6 ingredients. There’s very little doctoring needed to make this dip taste incredible. And besides, the roasting adds a ton of flavor.
  • Easy to make. Eggplant can sometimes be fickle to cook, but this dip uses a shortcut to shave off minutes.  
  • Vegan and gluten-free. Unlike most dips that call for cream or cheese, this recipe is naturally free of gluten and dairy. 
  • Oven option. My original recipe involved roasting the eggplants, but using the microwave hack cuts it down considerably. Don’t fret though: you can still use the oven.

Ingredients needed

  • Eggplants. Look for large, firm eggplants with no soft spots. When roasted, these have a fabulous smoky flavor.
  • Garlic. A must for Baba Ganoush. Use as many garlic cloves as you like, depending on how garlicky you prefer your dip. 
  • Tahini. Another essential ingredient made up of toasted sesame seeds, tahini adds a nutty flavor and creamy texture.
  • Lemon juice. To brighten up the dip and balance the richness of the other ingredients. Try to use fresh lemon juice if possible. 
  • Olive oil. I always prefer to use extra virgin olive oil since it has the most potent flavor. If you’re going to splurge on the fancy stuff, now is the time!
  • Salt and black pepper. To taste. 
  • Red onions. Optional, but I find some diced red onions add a little crunch and balances out the naturally rich flavor of the eggplant.

How to make eggplant dip

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Microwave the eggplant (or roast it). Pierce the eggplants with a fork and place them in a microwave-safe dish. Cover them and microwave for 5-6 minutes or until fully cooked. 

Step 2- Remove the skins. Once the eggplants cool, discard the skins. 

Step 3- Blend. Add all of the ingredients to a food processor and pulse until smooth. 

Arman’s recipe tips

  • Make roasted eggplant dip. Microwaving the eggplant is certainly the faster route, but if you have the time, I suggest roasting the eggplants on a baking sheet in the oven at 375F/190C for 25-30 minutes. This gives them a bit more flavor and makes them softer. 
  • Keep it chunky. Mash the eggplant with a fork and mix everything by hand in a bowl instead of the food processor. 
  • Add creaminess. I know some of you may find so much eggplant to be overpowering, so fold through about 1/4 cup of Greek yogurt or coconut yogurt to balance things out. Avoid sour cream, as it tends to separate.


  • Add spices, like cumin, smoked paprika, sumac, and cayenne pepper.
  • Use pine nuts. Mixing toasted pine nuts into the dip after it has been blended will add a nice texture. For the ultra flavor hack, stir through a few tablespoons of my sun-dried tomato pesto; you won’t regret it! 
  • Roast some red bell peppers. While my original recipe doesn’t contain roasted peppers, adding them is one of the best ways to add a pop of color and a delicious acidic element. I find around 2 roasted peppers to be plenty.
  • Garnish the dip with fresh parsley for a pop of color.

Storage instructions

To store: Place leftovers in an airtight container and store in the refrigerator for up to four days. 

To freeze: Once the dip has cooled, place it in a shallow container and store it in the freezer for up to two months. 

roasted eggplant dip.

Frequently asked questions

What is the difference between eggplant dip and hummus?

Hummus is made from chickpeas, whereas eggplant dip is made from, you guessed it, eggplant. While both are delicious, I find the eggplant dip to have more of an earthy flavor.

What to serve with this dip

Keep things classic with crackers, carrots, cucumbers, or bread crostini.

Can I serve this warm?

Yes, this veggie dip can be served warm or at room temperature. To serve warm, heat in a small saucepan over low heat until it begins to simmer.

More Mediterranean-inspired recipes to try

eggplant dip recipe.

Roasted Eggplant Dip

5 from 8 votes
My crave-worthy eggplant dip is a simple yet elegant appetizer that takes minutes to make. It's creamy, packed with flavor, and accidentally dairy-free!
Servings: 12 servings
Prep: 6 minutes
Total: 6 minutes


  • 2 large eggplants
  • 2 cloves garlic
  • 1/4 cup tahini
  • 1 small lemon juiced
  • 1/2 cup olive oil
  • 1/4 teaspoon salt


  • Pierce the eggplants and place them in a microwave safe dish, covered.
  • Microwave for 5-6 minutes, or until fully cooked.
  • Let the eggplants cool completely before discarding the skin.
  • Add the eggplant, garlic, tahini, lemon, olive oil, salt, and pepper, into a food processor and pulse until smooth. If using red onion, fold them through at the end.
  • Transfer to a bowl and serve immediately or chill for 30 minutes to serve cold.


TO STORE: Place leftovers in a shallow container and store it in the refrigerator. The dip will be good for up to 4 days.
TO FREEZE: Once the dip has cooled, place it in a shallow container and store it in the freezer for up to two months. 


Serving: 1servingCalories: 132kcalCarbohydrates: 7gProtein: 2gFat: 12gSodium: 4mgPotassium: 212mgFiber: 3gVitamin A: 23IUVitamin C: 7mgCalcium: 17mgIron: 1mgNET CARBS: 4g
Course: Appetizer
Cuisine: Mediterranean
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. My husband’s father was Lebanese so I’m used to that type of food and love it. I’ve never had Persian but I imagine I’d like that too! Your eggplant dip looks fabulous. I thought just maybe it might be a little similar to baba ghannouj, but it’s not really. But I still love eggplant, so saving it to give it a try! 🙂

    1. Oh wow- That’s so awesome! Yes, I love baba ghannouj, I think it’s slightly more smokey! After seeing your chicken recipe today, you’ve made me crave this purely for the caramelised onions!

  2. Looks great. I love baba ghannouj and never tried to make it at home. This Persian dip looks fantastic with the carmelized onions. Stopping by from SITS. Thanks for sharing!

  3. Omg, YUM!!! I love eggplant! And you KNOW I’m a dip fanatic! I love the idea for this recipe redux! My mom has a lot of recipes that I think of as traditional…or really just remind me of my carefree days as a kid, but I’d have to say her recreation of my Granny’s “chicken stuff” is at the top of the list! A creamy chicken and gravy type mixture served over warm cornbread! It’s amazing! I even posted it on the blog a couple years ago!

    1. Oh my gee….I am awaiting the day you fail to broccoli bomb without adding a link…off to check it out now- anything made by Grandma’s taste extra epic 😉

  4. Love how you wove the wooden spoon into this month’s ReDux theme! This looks divine – can’t wait to make it – yum.

  5. Your mom is a genius and possible one of the few people who could get me to like eggplant. For her (and those amazing caramelized onions), I will try it when I get my first eggplant in this summer’s CSA. 🙂

    1. I told you I wasn’t kidding when she said she’d make it for you 😉 Probably because you hold a soft spot in her heart for trying out a recipe of hers a while back (was it the pot pie?)

      When I hear you mention CSA, I feel pity for your freezer.

      1. It was the pot pie, and it’s also why I have a special place in my heart for her too. That and she’s your mum.
        Yep, my deep freezer is gearing up for a good summer. Lots of action. 😉

  6. I absolutely love eggplant! My mama is absolutely incredible in the kitchen. I LOVE watching her. It’s art.

    Thanks for linking up to #RECIPEFRIDAY my friend 🙂

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