Mediterranean Eggplant Dip

This irresistible Mediterranean eggplant dip is creamy and cool. Roasted eggplant, onion and garlic are blitzed into a velvety base, then folded into sour cream with a squeeze of lemon juice and a dash of pepper. The result is a pale, cloudlike dip with flecks of golden brown and green, smooth on the tongue but full of flavor: tangy, savory and just a little earthy. It’s the kind of spread that makes raw vegetables more exciting and pita downright dangerous.

Unlike baba ganoush, which leans smoky and tahini heavy, or melitzanosalata, which is typically more textured and olive oil forward, this version is all about contrast. The roasted vegetables bring deep intensity, but they’re cooled off and softened by the sour cream, which tames the edges without dulling the flavors. Once you add a sprinkle of parsley, you have something fresh, silky and just complex enough to feel like a standout on the mezze table.

Mediterranean Eggplant Dip Ingredients

• Eggplant
• Onion
• Garlic
• Olive oil
• Reduced-fat sour cream
• Lemon juice
• Salt and pepper
• Liquid smoke (optional)
• Minced fresh parsley
• (Optional) Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives

Directions

Step 1: Prep the eggplant

Preheat the oven to 400°F. Cut the eggplant crosswise into 1-inch slices, and place them on a greased 15x10x1-inch baking pan.

Top the eggplant with the onion and garlic cloves, then drizzle everything with the olive oil.

Step 2: Roast the vegetables

Roast the vegetables until the eggplant is very soft, 40 to 45 minutes, turning and stirring once. Let them cool slightly.

Step 3: Blend the base

Place the eggplant mixture in a food processor, and process it until it’s blended.

Step 4: Add the remaining ingredients

Transfer the eggplant mixture to a large bowl, then stir in the sour cream, lemon juice, salt, pepper and, if using, the liquid smoke.

Sprinkle the dip with minced parsley, then serve it with flatbread and vegetables, as desired.

How to Store Mediterranean Eggplant Dip

Store the Mediterranean eggplant dip in an airtight food storage container in the refrigerator. It will stay fresh for three to four days. Give it a good stir before serving, especially if it has separated.

Mediterranean Eggplant Dip Tips

Can you use Greek yogurt instead of sour cream in Mediterranean eggplant dip?

Yes, you can swap in plain Greek yogurt for the reduced-fat sour cream in this Mediterranean eggplant dip. Choose full-fat yogurt for a similar richness and texture.

Do you have to peel the eggplant for Mediterranean eggplant dip?

You don’t have to peel the eggplant for Mediterranean eggplant dip, but peeling it ensures a smoother texture and removes any potential bitterness that comes from the skin.

What can you serve with Mediterranean eggplant dip to make a mezze spread?

To create a mezze spread with Mediterranean eggplant dip, serve it alongside hummus, dolmades (aka stuffed grape leaves), marinated feta, olives and grilled halloumi. Add warm pita bread or flatbread for scooping.