By Melissa Clark
- Total Time
- 30 minutes, plus heating the grill
- Rating
- 5(214)
- Notes
- Read community notes
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
Featured in: Getting a Doubter to Dip Into Eggplant
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:6 to 8 servings
- ¾cup plus 1 tablespoon extra-virgin olive oil, more for serving
- ¼cup packed fresh oregano leaves
- 3tablespoons packed fresh thyme leaves
- 1teaspoon coarse kosher salt, more to taste
- 3pita breads, whole wheat or regular
- 1½pounds small, thin eggplant like Japanese or Italian
- 3garlic cloves, minced
- ⅓cup plain Greek yogurt
- Juice of ½ lemon, more to taste
- ½teaspoon black pepper
- Fresh mint leaves, for garnish (optional)
- Pitted, sliced dates, for garnish (optional)
- Pomegranate seeds, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
280 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 4 grams protein; 320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Heat the grill. Meanwhile, in a blender combine ¾ cup olive oil, the oregano, thyme and ½ teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
Step
2
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
Step
3
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
Step
4
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
Step
5
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining ½ teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.
Ratings
5
out of 5
214
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Peggy
For those of us who live in small city apts, you can bake the eggplants in the oven at about 425-450 until the skins are shriveled and collapsed -- abt. 45-60 min.
Nancy
I love grilling whole eggplants for many different dishes, but once had an eggplant explode and received splatter burns on my face and arms. So, make sure you poke a hole or two in the eggplant to avoid this unpleasant scenario.Thanks for another great recipe.
Chef Carlos
Smooth and lemony eggplant dip, another hit at the local Fourth of July bash. Some thought the pita chips were too overpowering for the delicate taste of the dip, which I agree. The chips were too greasy as well. Next time I'll make the pita chips lighter, using less oil and herbs
daniel shulman
Didn't do the pita chips. This dip works just fine with corn chips. Served it at the weekly Sunday family dinner and everyone enjoyed it. Balancing the salt and lemon juice is the key.
Donna Harrison
I did not have Japanese eggplants, so I just used the regular kind. I grilled them on the gas grill with a some wood chips in a smoking box. That worked great. And since I was planning to take this to a large neighborhood pot luck, I did not use pita bread. I bought some pita chips and drizzled the herb puree over the top of the dip. It was really attractive and added a lovely flavor to the dip. This was a big hit!
JRussell
This is excellent, but I slightly prefer David Tanis' Smoky Eggplant Spread, just because it's more spicy. But this is more simple.
Chi-cook
We made just the eggplant dip, using 2 below average-sized globe eggplants and subbing garlic powder for the garlic cloves. Will admit that it's insanely fun to char the eggplant on the grill (ours is a gas grill), requiring little in the way of delicate calibration needed for grilling meat or fish. And the assembly of the dip couldn't be easier. For "dippers," we used endive leaves, toasted bread, and sliced cucumbers. Do monitor the balance of salt, lemon, and garlic.
Cheryl M.
Agreed. I found the recipe a touch too salty and I added the juice of one whole lemon, not just one half. But the recipe was very easy and the dip delightful with grilled carrots.
MBV
There’s too much garlic in this recipe, and it ruined the dip. Had to throw it away and start again.
claraend
Interesting others think this is too garlicky — I added in an extra clove, more lemon, and some of the pita chip oil. Also needed more salt IMHO.
Nancy
Would the dip benefit from being made a few hours ahead of time... Or over night?
Robin
Made this as an appetizer for a BBQ and everyone loved it. I love garlic but for guests next time I will only use 2 medium size garlic cloves rather than 3 large which was a little to garlicky for some. Made my own pita chips with just olive oil, salt and oregano to tone down the spices and let the eggplant shine. Will definitely make again.
Robin
This looks great! Can I make this a day ahead of serving?
jessica t
A bit too much garlic - and this from someone who loves garlic. Maybe back down to 2 cloves. I added four pods of fresh ground green cardamom (ground), I think it could have used a bit more.
Jane Eyrehead
I have made a version of this for years. People love it. I add a couple of pinches of cayenne to the eggplant puree. Next time I will add fresh mint, though. Thanks for the idea.
CB
Pretty delicious! Wished I had the Pom seeds. Next time! Make sure to eat in one sitting. Leftovers the next day tasted great, but didn’t look that appealing.
CB
Delicious and easy. Next time I will make sure my pita is crispy.
MBV
There’s too much garlic in this recipe, and it ruined the dip. Had to throw it away and start again.
Gabrielle
Why not just add another eggplant?
Nancy
I love grilling whole eggplants for many different dishes, but once had an eggplant explode and received splatter burns on my face and arms. So, make sure you poke a hole or two in the eggplant to avoid this unpleasant scenario.Thanks for another great recipe.
Kim
Anybody try short cutting this with store bought Pita Chips and adding the fresh herbs in step 5?
Donna Harrison
I did not have Japanese eggplants, so I just used the regular kind. I grilled them on the gas grill with a some wood chips in a smoking box. That worked great. And since I was planning to take this to a large neighborhood pot luck, I did not use pita bread. I bought some pita chips and drizzled the herb puree over the top of the dip. It was really attractive and added a lovely flavor to the dip. This was a big hit!
Christine
Wow! The garlic was overpowering - and we are all garlic lovers. Does anyone know why garlic would taste so harsh? Bummed out after effort to grill - in 30 degree weather here in NH.
Peggy
For those of us who live in small city apts, you can bake the eggplants in the oven at about 425-450 until the skins are shriveled and collapsed -- abt. 45-60 min.
Dr Betsy
I was in a hurry, so I just threw all the ingredients together in the blender instead of prepping the pitas separately. Came out wonderfully.
Private notes are only visible to you.
