Print

Ina Garten Roasted Eggplant Dip

Ina Garten Roasted Eggplant Dip
Print Recipe
Print Recipe

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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-roasted-eggplant-dip/