Dips

Grilled Eggplant Dip

Name: Grilled Eggplant Dip
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 large eggplants; 1/2 cup tahini; 3 cloves garlic, minced; 2 tablespoons lemon juice; 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh mint; 1/4 cup crumbled feta cheese (optional)

By Tessa Calloway · June 19, 2026 · Dips

Prep20 min

Cook20 min

Total60 min

Serves8

Grilled Eggplant Dip — Creamy, smoky, and utterly addictive

As a lover of all things seasonal and delicious, I'm always on the lookout for new recipes to add to my repertoire. And let me tell you, this Grilled Eggplant Dip is a game-changer. I first discovered it at a farmers' market, where a local vendor was serving it up with crudités and pita chips. I was hooked from the very first bite.

There's something about the combination of smoky grilled eggplant, creamy tahini, and tangy lemon juice that just works. And the best part? It's incredibly easy to make. Simply grill the eggplant, blend it with some tahini, garlic, and lemon juice, and you're done.

Of course, as with any recipe, there are a few tricks of the trade to keep in mind. For one, you'll want to make sure your eggplant is nice and tender before blending it. And don't be afraid to add a little extra lemon juice or garlic to taste - it makes all the difference.

This dip is perfect for a summer gathering or potluck, and it's also a great way to use up any extra eggplant you might have on hand. So go ahead, give it a try, and let me know what you think!

I love serving this dip with a variety of crudités, such as carrots, cucumbers, and bell peppers. It's also delicious with pita chips or crackers, and it makes a great accompaniment to grilled meats or vegetables.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's perfect for a summer gathering or potluck
The dip is creamy and delicious, with a smoky flavor from the grilled eggplant
It's a great way to use up extra eggplant
It's vegetarian and vegan-friendly
It's a healthy and nutritious snack option
It's customizable with your favorite spices and herbs

Why This Recipe Works

The key to this recipe is the combination of smoky grilled eggplant and creamy tahini. The eggplant adds a deep, rich flavor that's balanced by the brightness of the lemon juice and the richness of the tahini.

Another important factor is the texture. By blending the eggplant with tahini and lemon juice, we create a smooth and creamy dip that's perfect for dipping crudités or pita chips.

Finally, the garlic adds a pungency and depth to the dip that elevates it to the next level. It's a classic combination that works beautifully, and it's a big part of what makes this dip so delicious.

Overall, this recipe is a great example of how a few simple ingredients can come together to create something truly special. With its smoky, creamy, and tangy flavors, it's a dip that's sure to please even the pickiest of eaters.

Ingredients You’ll Need

When it comes to making this dip, the ingredients are just as important as the technique. You'll need a few simple items, including eggplant, tahini, garlic, lemon juice, and olive oil. Make sure to choose a good-quality tahini that's creamy and rich, and don't be afraid to add a little extra lemon juice or garlic to taste.

One of the most important ingredients in this recipe is the eggplant. You'll want to choose a firm, fresh eggplant with a glossy skin. Avoid any eggplant that's soft or bruised, as it won't grill well and may be bitter.

2 large eggplantsChoose firm, fresh eggplant with a glossy skin. Avoid any eggplant that's soft or bruised, as it won't grill well and may be bitter.
1/2 cup tahiniMake sure to choose a good-quality tahini that's creamy and rich. You can find tahini at most health food stores or Middle Eastern markets.
3 cloves garlic, mincedMince the garlic finely so it blends smoothly into the dip. You can also roast the garlic for a deeper flavor.
2 tablespoons lemon juiceUse freshly squeezed lemon juice for the best flavor. You can adjust the amount of lemon juice to taste.
1/4 cup olive oilChoose a good-quality olive oil that's rich and fruity. You can use a light or extra-virgin olive oil, depending on your preference.
1 teaspoon saltUse a flaky sea salt or kosher salt for the best flavor. You can adjust the amount of salt to taste.
1/2 teaspoon black pepperUse freshly ground black pepper for the best flavor. You can adjust the amount of pepper to taste.
2 tablespoons chopped fresh parsleyChoose fresh parsley with curly leaves. You can also use other herbs like cilantro or dill.
1 tablespoon chopped fresh mintChoose fresh mint with bright green leaves. You can also use other herbs like basil or oregano.
1/4 cup crumbled feta cheese (optional)Use a good-quality feta cheese that's salty and tangy. You can omit the feta cheese for a vegan version.

Equipment You’ll Need

Large cutting boardSharp chef's knifeGrill or grill panBlender or food processorInstant-read thermometerSpatulaMeasuring cups and spoons

How to Make Grilled Eggplant Dip

1
Preheat the grill or grill pan to medium-high heat. Make sure the grates are clean and brush them with a little oil to prevent sticking.
2
Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Season with salt and pepper to taste.
3
Grill the eggplant for 3-4 minutes per side, or until the skin is charred and the flesh is tender. The internal temperature should reach 190-200 F.
4
Remove the eggplant from the grill and let it cool slightly. Scoop the flesh into a blender or food processor, leaving the skin behind.
5
Add the tahini, garlic, lemon juice, salt, and black pepper to the blender. Blend until smooth and creamy, stopping to scrape down the sides as needed.
6
With the blender running, slowly pour in the olive oil. Continue blending until the dip is smooth and creamy.
7
Taste the dip and adjust the seasoning as needed. You can add more lemon juice, salt, or pepper to taste.
8
Transfer the dip to a serving bowl and garnish with chopped parsley, mint, and crumbled feta cheese (if using).
9
Serve the dip with crudités, pita chips, or crackers. You can also use it as a spread for sandwiches or wraps.
10
Let the dip rest at room temperature for at least 30 minutes before serving. This will allow the flavors to meld together and the dip to thicken slightly.
11
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. You can also freeze the dip for up to 2 months and thaw it overnight in the refrigerator.

Expert Tips

Make sure to choose a good-quality tahini that's creamy and rich.
Don't be afraid to add a little extra lemon juice or garlic to taste.
Use a flaky sea salt or kosher salt for the best flavor.
Let the dip rest at room temperature for at least 30 minutes before serving.
You can customize the dip with your favorite spices and herbs.
You can also roast the garlic for a deeper flavor.
Use a good-quality olive oil that's rich and fruity.
You can serve the dip with a variety of crudités, such as carrots, cucumbers, and bell peppers.

Common Mistakes to Avoid

Not grilling the eggplant long enough, resulting in a bitter flavor.
Not blending the dip long enough, resulting in a chunky texture.
Not seasoning the dip enough, resulting in a bland flavor.
Not letting the dip rest long enough, resulting in a thin consistency.
Not using a good-quality tahini, resulting in a bland flavor.
Not using fresh herbs, resulting in a lackluster flavor.

Variations and Substitutions

Add a pinch of cumin or paprika for a smoky flavor.
Use roasted garlic instead of raw garlic for a deeper flavor.
Add a squeeze of fresh lime juice for a brighter flavor.
Use chopped fresh cilantro or dill instead of parsley and mint.
Add a dollop of Greek yogurt or sour cream for a tangy flavor.
Use crumbled goat cheese or ricotta cheese instead of feta cheese.
Add a sprinkle of sumac or za'atar for a Middle Eastern flavor.

What to Serve With Grilled Eggplant Dip

This dip is perfect for serving with a variety of crudités, such as carrots, cucumbers, and bell peppers. You can also serve it with pita chips or crackers, or use it as a spread for sandwiches or wraps.

It's also delicious as a side dish for grilled meats or vegetables, and it makes a great addition to a mezze platter. Whatever you choose, I hope you enjoy it!

Serve with crudités, such as carrots, cucumbers, and bell peppersServe with pita chips or crackersUse as a spread for sandwiches or wrapsServe as a side dish for grilled meats or vegetablesAdd to a mezze platterServe with grilled or roasted vegetables

Make-Ahead, Storage, Freezing and Reheating

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. You can also freeze the dip for up to 2 months and thaw it overnight in the refrigerator.

When freezing, make sure to press out as much air as possible from the container to prevent freezer burn. You can also divide the dip into smaller portions and freeze them individually for easier thawing.

To thaw the dip, simply leave it in the refrigerator overnight or thaw it at room temperature for a few hours. Give it a good stir before serving, and adjust the seasoning as needed.

Reheating the dip is not necessary, but you can warm it up slightly if you prefer. Simply microwave it for a few seconds or warm it up in a saucepan over low heat, stirring constantly to prevent burning.

Frequently Asked Questions

What type of eggplant should I use?

You can use any type of eggplant for this recipe, but firm and fresh ones work best. Avoid soft or bruised eggplant, as it won't grill well and may be bitter.

Can I roast the eggplant instead of grilling it?

Yes, you can roast the eggplant in the oven instead of grilling it. Simply slice the eggplant in half lengthwise, brush with olive oil, and roast at 400 F for 30-40 minutes, or until tender and caramelized.

What type of tahini should I use?

Choose a good-quality tahini that's creamy and rich. You can find tahini at most health food stores or Middle Eastern markets.

Can I customize the dip with other spices and herbs?

Yes, you can customize the dip with your favorite spices and herbs. Some options include cumin, paprika, cilantro, dill, and sumac.

How long can I store the dip in the refrigerator?

You can store the dip in an airtight container in the refrigerator for up to 3 days.

Can I freeze the dip?

Yes, you can freeze the dip for up to 2 months. Simply press out as much air as possible from the container and thaw overnight in the refrigerator.

How do I reheat the dip?

You can reheat the dip by microwaving it for a few seconds or warming it up in a saucepan over low heat, stirring constantly to prevent burning.

Can I serve the dip with other foods?

Yes, you can serve the dip with a variety of crudités, pita chips, crackers, or use it as a spread for sandwiches or wraps. It's also delicious as a side dish for grilled meats or vegetables.

The Full Recipe

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