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dipping pita bread into a creamy eggplant dip topped with parsley
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5 from 1 vote

Healthy Greek Roasted Eggplant Dip

This Greek inspired eggplant dip is the perfect healthy afternoon snack. Roasted eggplant and garlic together & whipped with other Mediterranean ingredients. Makes 2 cups.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Greek, Mediterranean
Keyword: dip, eggplant, feta, garlic, Greek, lemon
Servings: 6 people
Calories: 155kcal
Author: Elise Shivamber

Equipment

  • Baking Sheet

Ingredients

  • 2 Eggplants
  • 14 Garlic Cloves
  • ¼ Cup Extra Virgin Olive Oil
  • 1 Lemon juiced
  • 1.75 OZ Feta or ⅓ Cup
  • 1 TSP Salt

Instructions

  • Pre-heat the oven to 425ºF.
  • Smash the garlic cloves to remove the skin and make sure they are thin enough to stuff into the eggplant. Do this by placing the knife blade horizontal to the cutting board and garlic clove, with the edge facing away from you. While holding the knife handle with your non-dominant hand, use a fist or the lower palm of the other and press firmly down on the blade to smash the garlic. The skin should come off immediately and easily.
  • Place the eggplants skin side down on a cutting board or baking tray.
  • Make knife cuts into each eggplant half. Place the knife straight into the eggplant and carefully rotate right and left a few times. This will create a small opening in the eggplant.
  • In each crevice, take a garlic clove. Stuff it in the small cuts you created. Add a clove of garlic (or half of a clove) into each crevice. If there is more garlic left, make more holes.
  • Brush the top of each eggplant half (the side with the cloves) with 1 tsp neutral oil (like canola or avocado oil). (You can use your fingers)
  • Place each eggplant half skin side up on a greased or aluminum foil-lined baking sheet. This will make sure the skin gets dark while the inside and garlic roasts. Spread the eggplants out evenly - I used two smaller baking sheets.
  • Roast for 30-minutes.
  • After done, let sit for 15-minutes to cool down. This will make it easier to handle.
  • Using a spoon, scoop the roasted eggplant and garlic straight into the blender (or food processor). You can use your hands to rip the difficult parts out of the skins.
  • Add lemon juice, feta, extra virgin olive oil and salt to the blender.
  • Blend for 30-seconds or until smooth and creamy.
  • Empty into a bowl and serve immediately or keep in a airtight container for up to seven days.

Notes

CONSISTENCY. The consistency of this healthy roasted eggplant dip is similar to a more runny hummus. To thicken up the dip, add more feta.
STUFFING EGGPLANT WITH GARLIC. Make knife cuts into the eggplant half. Place the knife straight into the eggplant and carefully rotate right and left a few times. This will create a small opening in the eggplant. Then take the garlic and stuff it in the small cuts you created.
ROASTING EGGPLANT. Roast eggplant halves with the skin side up. This will make sure that the garlic roasts along with the eggplant. The skins will take the brunt of the heat and protect the inside from burning.
SCOOP THE EGGPLANT. Scoop the roasted eggplant and garlic into the blender (or food processor). I used a large spiked spoon (almost like a spork) to pierce the eggplant to scoop from the skin. You can let the eggplant sit for 15-minutes after roasting so that you can handle it with your hands. Then you can also use your fingers to pull any less soft parts of the eggplant.
BLEND THE DIP. Blend the dip for 30-seconds, until it becomes smooth.

Nutrition

Calories: 155kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 485mg | Potassium: 408mg | Fiber: 5g | Sugar: 6g | Vitamin A: 75IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 1mg