Smoky Eggplant Dip Recipe

Name: Smoky Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups eggplants small, to make about 1 1/4 when roasted, pulped and sieved; 2 tablespoons olive oil; 1 onion large, finely diced; 3 garlic fat cloves, minced or grated; salt; freshly ground black pepper; 1 cup greek yogurt; 1/4 teaspoon saffron threads; 2 tablespoons warm water; 2 tablespoons chopped fresh mint to garnish; 2 tablespoons pine nuts toasted, to garnish; extra-virgin olive oil to garnish

Servings: persons

3 cups eggplants small, to make about 1 1/4 when roasted, pulped and sieved
2 tablespoons olive oil
1 onion large, finely diced
3 garlic fat cloves, minced or grated
salt
freshly ground black pepper
1 cup greek yogurt
1/4 teaspoon saffron threads
2 tablespoons warm water
2 tablespoons chopped fresh mint to garnish
2 tablespoons pine nuts toasted, to garnish
extra-virgin olive oil to garnish

1
Preheat the oven to 450 degrees F.
2
Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch (alternatively, you can grill on a barbecue until soft). Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.
3
Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently. Take off the heat and turn into a bowl to cool and season with salt and pepper.
4
Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups eggplants small, to make about 1 1/4 when roasted, pulped and sieved, 2 tablespoons olive oil, 1 onion large, finely diced, 3 garlic fat cloves, minced or grated, and more.

Yes, Smoky Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoky Eggplant Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions