Ina Garten Roasted Eggplant Dip

If you’re searching for a dip that’s rich in flavor yet light and healthy, Ina Garten’s Roasted Eggplant Dip is a must-try. With smoky eggplant, tangy lemon, creamy yogurt, and bold garlic, this Mediterranean-style dip is perfect as an appetizer, snack, or sandwich spread. It’s simple to prepare and packed with bold, earthy character.

What Is Ina Garten’s Roasted Eggplant Dip?

Also known as Baba Ghanoush–inspired, this roasted eggplant dip blends oven-roasted eggplant flesh with garlic, lemon juice, yogurt, and a touch of olive oil. Ina Garten’s version is smooth, flavorful, and balanced—great with pita chips, raw veggies, or as a side to grilled meats.

Other Ina Garten Recipes

• Ina Garten Veggie Dip
• Ina Garten Pan-Fried Onion Dip

Reasons to Try Ina Garten’s Roasted Eggplant Dip

• Smoky and tangy – Roasted eggplant creates rich depth
• Light and nutritious – Naturally gluten-free and vegetarian
• Quick to prepare – Once roasted, it blends in minutes
• Perfect for entertaining – Pairs well with any appetizer board
• Customizable with toppings – Add herbs, spices, or seeds
• Mediterranean flavors – A refreshing change from heavy dips
• Doubles as a spread – Use in wraps, sandwiches, or bowls

Ingredients Needed to Make Ina Garten’s Roasted Eggplant Dip

• 2 medium eggplants
• 1 garlic clove, minced
• ¼ cup plain Greek yogurt
• 2 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons tahini (optional for richness)
• 2 tablespoons olive oil, plus more for drizzling
• ½ teaspoon smoked paprika or ground cumin (optional)
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions to Prepare Ina Garten’s Roasted Eggplant Dip

Step 1: Roast the Eggplants

Preheat oven to 400°F (200°C).
Pierce each eggplant a few times with a fork. Place on a baking sheet and roast for 40–45 minutes, turning once, until the skin is wrinkled and the flesh is soft.

Step 2: Cool and Scoop

Allow eggplants to cool for 10–15 minutes. Slice open and scoop out the flesh, discarding the skin. Place the flesh in a colander to drain excess moisture for 10 minutes.

Step 3: Blend the Dip

Transfer the drained eggplant to a food processor or mixing bowl. Add garlic, lemon juice, Greek yogurt, tahini (if using), olive oil, salt, pepper, and spices. Pulse or mash until smooth but slightly textured.

Step 4: Taste and Adjust

Taste and adjust seasoning as needed. Add more lemon juice for acidity, or extra yogurt for creaminess.

Step 5: Serve and Garnish

Spoon into a serving bowl, drizzle with olive oil, and sprinkle with chopped parsley. Serve at room temperature or chilled.

What to Serve With Roasted Eggplant Dip

• Toasted pita or naan bread – A classic, hearty pairing
• Fresh veggie sticks – Carrots, cucumber, bell peppers
• Crackers or crostini – Crunchy contrast
• Warm flatbread or lavash – Great for dipping
• Grilled meats or kebabs – Use as a flavorful side
• Mediterranean platters – With olives, hummus, and feta
• As a sandwich spread – Adds depth to wraps or paninis

Expert Tips for Mastering the Recipe

• Roast eggplant until very soft – The flesh should collapse easily
• Drain the eggplant after roasting – Prevents watery dip
• Use a food processor for smooth texture – Or mash for a rustic version
• Add tahini for classic flavor – Though it’s optional
• Roast garlic alongside eggplant – For a sweeter, milder flavor
• Garnish right before serving – Keeps it fresh and vibrant
• Let it rest before serving – Enhances flavor after chilling

Variations of the Recipe

• Add roasted red peppers – For sweetness and color
• Include cayenne or chili flakes – For heat
• Top with toasted pine nuts or sesame seeds – For crunch
• Stir in chopped olives – For a briny twist
• Swap yogurt for sour cream or labneh – For a different tang
• Use grilled eggplant for extra smokiness – Great on the BBQ
• Blend in fresh mint or basil – For herbaceous freshness

How to Store Leftovers

• Store in an airtight container – Keeps fresh for 4–5 days
• Refrigerate immediately after serving – Preserves quality
• Avoid freezing – Texture becomes grainy
• Use a clean spoon each time – For food safety
• Label with date – Helps track freshness
• Stir before serving again – Oil may separate slightly
• Add garnish fresh – Only right before serving

How Do I Reuse Roasted Eggplant Dip?

• Spread on toast or flatbread – Adds richness
• Use as a base for grain bowls – With rice, quinoa, or couscous
• Top roasted veggies or baked potatoes – For creaminess
• Serve with eggs – Try it with a poached or fried egg
• Layer in veggie wraps – Along with greens and hummus
• Mix into pasta or couscous – Adds flavor fast
• Use as a dip for grilled shrimp or chicken – A smoky sauce alternative

Nutritional Value (per ¼ cup serving)

• Calories: 110
• Fat: 8g
• Carbohydrates: 7g
• Protein: 2g
• Fiber: 3g
• Sugar: 3g
• Sodium: 300mg

FAQs

What’s the best way to roast eggplant for dip?

Roast whole eggplants at 400°F until the skin collapses and the inside is soft—about 40–45 minutes. Let cool, then scoop out the flesh.

Do I have to use tahini in roasted eggplant dip?

No, tahini is optional. It adds richness and a nutty flavor, but the dip is still delicious without it.

Can I make roasted eggplant dip ahead of time?

Yes, it can be made up to 3 days in advance and stored in the fridge. The flavors actually improve as it sits.

How do I keep eggplant dip from being watery?

After roasting, drain the eggplant flesh in a colander for 10–15 minutes to remove excess moisture before blending.

Final Words

Ina Garten’s Roasted Eggplant Dip is an easy yet sophisticated dip packed with smoky depth, creamy texture, and fresh citrus zing.

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