This roasted eggplant dip is made with tahini and is undeniably smoky and silky-smooth. Serve it with crunchy veggies or hearty bread as an appetizer for any Mediterranean meal.
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If you’re looking for a healthy and tasty appetizer to serve at your party, game-day event, or family gathering, consider making this Eggplant Dip. Like hummus in both taste and texture, this Roasted Eggplant Dip offers a sweet, slightly smoky flavor thanks to roasted eggplant and fresh-tasting ingredients. Plus, it’s plant-based and easy to make at home, making it a delicious snack.
What’s in Roasted Eggplant Dip?
I’m glad you asked. Here’s what’s in it:
- Eggplant: will roast in the oven until charred. This is what’s going to give that signature Smokey flavor. Eggplant is like a sponge; it soaks up its environment, and in this case, it will be in a high-heat oven.
- Tahini: What I like about tahini is how it adds nuttiness without tasting too much like peanuts. Fun fact, I don’t care for peanuts very much. Peanut butter and jelly? Yes. Pad Thai? No.
- Garlic: One could roast it with the eggplant, but I felt a little lazy and threw it in raw.
- Olive oil: It will coat the eggplant right before roasting.
- Smoked paprika: It will add another layer of deep smokiness without the flame.
- Cumin: Has a nice earthy meatiness that works well in this recipe.
- Lemon: Gives a nice tang.
- Pure maple syrup: Balances out the tang.
- Salt and pepper
Do you want to know something exciting? I effortlessly tossed all the ingredients into the food processor and made this fantastic dip. Yeah, it was so easy.
There are so many ways to dress up this dip. After dolloping and smearing a generous portion onto your serving dish, sprinkle on salty feta cheese, pomegranate seeds, and fresh parsley. So yummy!
Ingredients and Estimated Cost:
- 1 Tablespoon olive oil – $0.14
- 2 medium-sized eggplants – $3.58
- 1 garlic clove – $0.04
- 1 Tablespoon Tahini – $0.15
- ½ cup lemon juice – $0.49
- 1 teaspoon pure maple syrup – $2.20
- ½ teaspoon smoked paprika – $0.01
- ½ teaspoon cumin – $0.01
- ½ teaspoon kosher salt – $0.01
- ½ teaspoon sesame seeds – $0.03
NOTE: Recipe prices are calculated from grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2026.
How To Make Eggplant Dip
- Prep Eggplant: Line a baking sheet with aluminum foil. Put the eggplants on the baking sheet and rub them with the 1 tablespoon of olive oil. Place them on the prepared baking sheet.
- Roast and Steam: Roast the eggplants for 40-45 minutes in a preheated 400°F oven. The outside should be black, and the inside completely soft. Transfer the hot eggplants to a glass bowl. Cover the bowl with plastic wrap and let it sit for 20 minutes.
- Peel: Remove the plastic wrap, then carefully peel the skin from the eggplant flesh. Discard the skin. Let the eggplant sit in a colander for 10 to 15 minutes to release excess liquid.
- Blend: Place the roasted eggplant into a food processor. Add the 1 heaping tablespoon of tahini, 1 garlic clove, ½ cup lemon juice, 1 teaspoon maple syrup, ½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon kosher salt, and pepper to taste.
- Process: Blend the mixture until smooth. Transfer the dip to a serving bowl.
- Serve: Garnish with the ½ teaspoon of sesame seeds and a few sprigs of parsley. Serve with veggies, crackers, or pita bread.
Recipe Variations
- Instead of maple syrup, you can use agave nectar or honey (if you use honey, it won’t be vegan anymore).
- If you want a thicker dip, place the roasted eggplant in a strainer over a bowl. All excess juice drains from the eggplant, resulting in a thicker dip.
Roasted Eggplant Dip
Recipe Cost 6.67 Serving Cost 1.66
Recipe Cost $ 6.67 Serving Cost $ 1.66Ingredients
- 1 tbsp olive oil
- 2 medium eggplants
- 1 garlic clove
- 1 tbsp tahini heaping
- ½ cup lemon juice
- 1 tsp pure maple syrup
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp kosher salt
- pepper to taste
- ½ tsp sesame seeds to garnish
- a few springs of parsley to garnish
Instructions
- Preheat the oven to 400°F
- Rub the eggplants generously with olive oil. Use your hands to coat the thick purple skin. No need to cut the eggplant in half—keep them whole and place them over a baking sheet lined with foil (parchment paper will burn and turn black at a high temperature).
- Bake for 40-45 minutes until the outside is black and the inside is tender when pierced with a fork.
- When ready, place the eggplant in a glass bowl and cover it with plastic wrap to steam for about 20 minutes or so. This step will help separate the flesh from the purple thick skin, making it easier to peel.
- Next, lift the plastic wrap and make sure that it is cool enough to handle. Then peel the eggplants with your hands. Know that some skin still intact is completely ok.
- Let the eggplant drain in a colander for 10 to 15 minutes to release excess liquid.
- Transfer the roasted eggplant to the food processor along with, the tahini, garlic, lemon, maple syrup, cumin, smoked paprika, kosher salt, and pepper. Processes until desired consistency is met. I like mine smooth and creamy.
- Serve in your favorite appetizer dish. Drizzle extra olive oil on top, followed by sprinkles of sesame seeds, and a dusting of smoked paprika.
Notes
Storage Tips
Serve: You can keep the dip out for about 2 hours before covering and refrigerating. Store: Store in an air-tight container for up to 3 days. Freeze: This recipe does not freeze well, so I do not recommend freezing it.Equipment
Nutrition
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Recipe FAQs
While it is safe to eat eggplant skin, I do not recommend it. The skin can become bitter, so it should be removed before making the dip. Follow these steps to steam the eggplant after roasting it. This step helps the skin peel off easily before putting the fruit into the food processor.
It is pretty simple to roast eggplant. After rubbing the eggplant with olive oil, place it on the baking sheet. Then bake it for forty to forty-five minutes. The eggplant will turn black and wrinkly on the outside, indicating it is soft and tender on the inside.
That’s probably because you didn’t generously and thoroughly coat the eggplant with oil AND roast it long enough. Once the eggplant is in that oven, DO NOT open that oven door! Set a timer and trust the process.
More Healthy Dips
- Simple Guacamole Recipe
- Garlicky Zucchini Yogurt
- Easy Mexican Salsa
- Creamy Zucchini Hummus
- Marinated Tomatoes Over Seasoned Greek Yogurt
- The Best Tzatziki (Greek Yogurt Sauce)
Comments & Reviews
Dana Sandonato says
This is so so good! It’s amazing how creamy and delicious eggplant can become once it’s roasted.
Erin says
This eggplant dip looks so yummy! My husband and I are big fans of baba ghanoush, especially when we eat at our local Mediterranean restaurants. I’ve wanted to recreate it at home for a while, so we’ll keep your recipe handy!
Carrie Robinson says
Oh yum! Pass me a chip. I want to dig right in! 🙂
Elizabeth says
I’m not always a huge fan of eggplant but this is delicious. Thank you so much for sharing!
Lima Ekram says
I really liked this eggplant recipe. I have made similar dips before without maple sugar and felt that it did make it tastier! Great tip!