My Roasted Eggplant Dip is a creamy, Mediterranean-inspired dip made with tender roasted eggplant, tahini, fresh lemon juice, garlic, cumin, and parsley. It's similar to baba ganoush, naturally vegan and gluten-free, and a delicious, lighter addition to any snack board alongside my lemon garlic hummus and eggplant caviar dip.
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Healthy Roasted Eggplant Dip with Tahini
Roasting is the secret to turning plain eggplant into something magical. In the oven, it gets soft, silky, and slightly sweet, so it mashes right into a creamy dip with almost no effort. Stir in tahini, lemon, garlic, and a pinch of cumin, and you've got a crowd-pleasing appetizer with only a handful of ingredients.
It's earthy, tangy, and so smooth, with just 107 calories and 4 grams of fiber per serving. Pile it on a board with veggies, pita, and crackers, or spread it on sandwiches and wraps all week long. If you love creamy, colorful dips, my whipped feta with hot honey is another one guests always rave about.
It's perfect for game day, holiday parties, or an easy afternoon snack. And if you need more healthy Mediterranean dips like this one, you're going to LOVE my Healthy Tzatziki Sauce or my Savory Pumpkin Hummus!
Why You’ll Love This Recipe
- Creamy without any dairy. Roasted eggplant and tahini make it smooth and rich, and it's naturally vegan.
- Simple whole-food ingredients. Just eggplant, tahini, lemon, garlic, and a few seasonings.
- Light and healthy. Only 107 calories per serving with 4 grams of fiber.
- Great for meal prep. It keeps for up to 5 days in the fridge and even freezes well.
- Serve it any way. It's delicious cold, at room temperature, or spread on sandwiches.
Ingredients Needed To Make This Roasted Eggplant Dip
Here's a little bit about everything that goes into this roasted eggplant dip:
- Eggplant: Globe eggplants roast up soft and silky, creating the creamy base of the dip.
- Olive oil: Brushed on before roasting to help the eggplant caramelize, plus a drizzle on top for serving.
- Tahini: Adds richness and a nutty, sesame flavor that makes the dip extra creamy.
- Lemon juice: Brightens everything up and balances the earthy eggplant.
- Garlic: Fresh minced garlic gives the dip a bold, savory bite.
- Cumin: A warm, earthy spice that gives it a classic Mediterranean flavor.
- Fresh parsley: Adds a pop of color and a fresh, herby finish.
How to Make Roasted Eggplant Dip
Slice the eggplants in half lengthwise, brush the cut sides with olive oil, and roast them face down at 400°F until soft and tender. Let them cool slightly, then scoop out the flesh and mash it until almost smooth.
Stir in the tahini, lemon juice, garlic, cumin, salt, and parsley until everything is combined. Finish with a drizzle of olive oil and a sprinkle of fresh parsley, and serve it up with veggies, crackers, or crostini!
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the eggplants in half lengthwise and brush the cut sides with olive oil.
- Step 2: Place them cut side down on the baking sheet and bake for 40 minutes. Let cool for 15 minutes.
- Step 3: Scrape the flesh out of the eggplants with a fork. Mash with a fork or potato masher until smooth, or pulse in a food processor. Add the tahini, lemon juice, garlic, cumin, salt, and parsley and mix until combined.
- Step 4: Top with a drizzle of olive oil and chopped parsley, if desired. Serve with crostini, crackers, or veggies.
Erin's Expert Tips
- Let the eggplant cool first. Give it at least 15 minutes after roasting so it's easier and safer to scoop.
- Mash it well. Mash until it's almost a paste before adding the tahini for the creamiest texture.
- Roast until very soft. The skin should look wrinkly, and the flesh should be completely tender when pierced with a fork.
- Stir your tahini. Natural tahini separates, so stir it well before measuring.
- Play with the seasonings. Add extra lemon, a pinch of smoked paprika, or more garlic to make it your own.
Frequently Asked Questions
Below are some common questions about this roasted eggplant dip.
They're very similar! Both are made with roasted eggplant, tahini, lemon, and garlic. Traditional baba ganoush is often charred over an open flame for a smoky flavor, while this version is oven-roasted for an easy, earthy dip.
No, it's optional. Soaking eggplant in salt water for about 30 minutes can help draw out bitterness, but it isn't necessary for this recipe.
Almond butter or hummus both work in place of tahini.
Hummus is made with chickpeas, while eggplant dip is made with roasted eggplant. Eggplant dip is a bit more earthy than hummus, but both are delicious!
Yes! It tastes great cold or at room temperature, which makes it perfect for parties and meal prep.
Yes, eggplant dip can be frozen in an airtight container for up to 2 months. Thaw it in the fridge and stir well before serving.
Storing leftovers
Store leftover roasted eggplant dip in an airtight container in the fridge for up to 5 days. To freeze, transfer it to a freezer-safe container and freeze for up to 2 months, then thaw overnight in the fridge. Give it a good stir before serving, and add a squeeze of fresh lemon to brighten it back up.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
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Roasted Eggplant Dip
Ingredients
Method
- Preheat oven to 400F and line baking sheet with parchment paper.
- Cut eggplants in half long way and brush open side with olive oil.
- Place face side down on baking sheet and bake for 40 minutes. Let cool 15 minutes.
- Scrape meat out from eggplants using a fork. Mash with fork or potato masher until smooth (alternatively use a food processor to pulse).
- Add in tahini, lemon juice, garlic, cumin, salt and parsley. Mix until all combined.
- Optional: top with olive oil and chopped parsley.
- Serve with crostini, crackers, or veggies!
Nutrition
Notes
- Let the Eggplant Cool First: After roasting, let the eggplant sit for at least 15 minutes before scooping out the flesh. Rushing this step is rough on your hands, and the eggplant needs time to firm up slightly so it scoops out cleanly.
- Mash It Well: Once you've scraped out the flesh, mash it really thoroughly with a fork until it reaches an almost paste-like consistency before adding the tahini and other ingredients. If you want it extra smooth, a quick pulse in the food processor works great too!
- Play Around with Seasonings: The base recipe is delicious as written, but this dip is very forgiving. Adding extra lemon juice for brightness, a pinch of smoked paprika for depth, or an extra clove of garlic is a great way to make it totally your own.
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Beth says
I tasted this right after I finished the recipe and it was really good. Can't wait to let all the flavors meld together and serve at Super Bowl 58
Erin says
Hi Beth, so happy you liked it and have fun watching the game!!
Rachel S says
Delish!
Erin says
Hi Rachel, so glad you liked it!
Morgan says
This dip was so easy to make and it was a huge hit at the Super Bowl party I brought it to. Everyone was asking for the recipe!
Erin says
Hi Morgan, so happy everyone enjoyed it! 🙂
Morgan says
This dip was so easy to make and it was a huge hit at the Super Bowl party I brought it to. Everyone was asking for the recipe! 😊
Erin says
Hi Morgan, so glad you loved it!!