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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

Roast the eggplants for 35-40 minutes, turning them halfway through, until they are soft and the skins are charred.

Step 4

While the eggplants are roasting, finely mince the garlic and red onion. Chop the fresh parsley and set aside.

Step 5

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.

Step 6

Cut the eggplants in half lengthwise and use a spoon to scoop out the flesh into a mixing bowl, discarding the skins.

Step 7

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.

Step 8

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.

Step 9

Taste the dip and adjust seasoning with more salt, pepper, or lemon juice if needed.

Step 10

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

Serving size	1159.1 grams (1159.1g)

Amount per serving	% Daily Value*
Calories	775

Total Fat 58.10g	74%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2398mg	104%
Total Carbohydrate 69.90g	25%
Dietary Fiber 30.80g	110%
Total Sugars 32.60g
Protein 11.50g	23%

Vitamin D 0IU	0%
Calcium 165mg	13%
Iron 4mg	22%
Potassium 2466mg	52%

*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.

Source of Calories

Fat: 61.6%

Protein: 5.4%

Carbs: 33.0%