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— 2017 Update — Once in a while, I plan to update some old posts with new photos and improved recipes. I found myself making this dip quite a lot lately, so let’s start with this recipe. I love how fresh it is, slightly spicy and packed with flavors coming from the roasted eggplant and spices. The perfect dip for this summer! Introducing Spicy Greek Eggplant Dip! —
I’m a dip lover: guacamole, onion dip, hummus, 7-layer dip. You name it. They make a great appetizer, and if you are like me, you end up eating the whole bowl for dinner.
This recipe is inspired by an eggplant dip I bought at the store the other day, and while it was super tasty, it was also too oily for my taste. So I had to recreate a healthier and tastier version. It’s super easy to make and requires only basic ingredients!
It all starts with the eggplants and red bell peppers that are roasted in the oven for about 25 minutes.
Once they are ready, you just transfer them to your blender with the tomatoes, onion, garlic, maple syrup, and spices. Process for a few seconds until most of the vegetables are roughly pureed, and you are done! I like to keep some texture and small pieces of eggplant, but you can process it longer if you prefer a smoother texture.
If you like all things hot and spicy, you will love this recipe. It’s packed with flavor, and just the smell of this eggplant dip will make you travel. Let me know in the comments if you try it!
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Spicy Greek Eggplant Dip
Ingredients
- 2 medium eggplants
- 1 red bell pepper
- 2 tbsp olive oil
- 1 28-oz can plum tomatoes drained
- 1 small onion diced
- 1 clove of garlic minced
- 1 tsp salt
- 1 tbsp maple syrup
- 1/4 tsp each: ground coriander, cumin, turmeric, cinnamon
- 1 tsp sriracha
- 1 tbsp lemon juice for serving
- 2 tbsp chopped basil for serving
Instructions
- Preheat oven to 350°F.
- Wash the eggplants and red bell pepper. Cut them into 1-inch cubes (discard the stem and seeds of the red bell pepper) and transfer to a large bowl. Add the oil and stir to coat.
- Line a large baking pan with parchment paper and spread the vegetables evenly.
- Roast for 25-30 minutes in the preheated oven, stirring once halfway through cooking.
- Transfer to the bowl of a food processor and add the tomatoes, diced onion, garlic, salt, maple syrup, sriracha, and spices. Process for 3-5 seconds until roughly pureed, you want to keep some texture. Taste and adjust salt and pepper if needed.
- Transfer to a serving bowl, and chill in the fridge for at least two hours before serving.
- Top with fresh chopped basil and a drizzle of lemon juice. Enjoy with crackers, raw carrots or sweet potato chips!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
I love making an eggplant dip, but I never thought to add avocado. I’m addicted to Avocado. I love this recipe!
Hi
I would like to make the egg plant dip as part of a tapas platter for Christmas. How long in advance can I make it, and how long will it keep?
Hi Tammy,
This dip should keep for about 3 days in the refrigerator.
So easy and so yammy!
so good. I made it earlier this week and am making it again. amazing!!!!
Thanks Joanne!
This looks really delicious! Your photos are gorgeous too 🙂 I was wondering if you have another suggestion for tomatoes if plum tomatoes aren’t available? Thanks!
Thanks Miranda! Just use regular peeled tomatoes!
[…] Spicy Greek Eggplant Dip […]
I’ve been getting into eggplants, recently, Thomas. This dip recipe looks yummy. Fresh basil and tomatoes from the garden. Extra virgin olive oil: and forgive me if I substitute Balsamic vinegar for the sweetness and sourness.
Hope you will like the recipe Charles!
Hey 😊 dumb question, but I’m not sure whether I should peel the 🍆 s before roasting 🤔 Help?
Hey Becky,
I peeled them, but you can also leave the skin if it’s thin, it depends on the variety.
Thanks, I did half and half, in case peel-on turned out to be a catastrophy. It was ok, but I would peel it next time 🙂 Thanks for the delicious recipe!
Glad you still liked the recipe, Becky!