Charred Eggplant Dip
This recipe for Charred Eggplant Dip is smoky, silky and full of bright Italian flavors. Charring whole eggplants over an open flame gives the dip incredible flavor, while lemon, garlic, oregano and capers keep it fresh and lively. It's easy to make ahead and pairs perfectly with crostini, pita or crisp veggies for dipping!
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I'm always looking for different ways to prepare eggplant in late summer when it's abundant at farmer's markets and I have lots (hopefully!) in my garden. This Charred Eggplant Dip is a great way to use them up and makes a perfect appetizer or snack to keep in the fridge.
You can char the whole eggplants on a gas grill, charcoal grill, wood fire, directly over the flame on a gas stove or under the broiler. The goal of the charring process is to get the outside deeply blackened while the inside becomes totally soft and tender.
I usually make it in the food processor since it's quicker, but you can also mash the eggplant mixture by hand with the tines of a fork or with a mortar and pestle for a more rustic texture.
This technique for making this is closer to a Middle Eastern baba ghanoush or Greek eggplant dip, but I went Italian inspired with my seasonings. The soft flesh of the eggplant gets blended with oregano, garlic cloves, capers and fresh chopped parsley until creamy, then finished with toasted pine nuts for a rich, buttery crunch.
The smokiness makes this a flavorful roasted eggplant dip that eggplant lovers will want to make again and again!
Want more eggplant recipes? Try this sweet and sour eggplant caponata, a baked eggplant parm, or my grilled marinated eggplant.
Why This Recipe Works
- The charred skin gives the smoky eggplant a deeper, more complex flavor.
- It can be made with different types of whole eggplants depending on what you find.
- The recipe is flexible and easy to adjust.
- It's an easy recipe that makes a delicious dip, side dish, or spread.
Ingredient Notes
Eggplant - Use large globe or Sicilian Rosa Bianca eggplants, which have meaty, creamy flesh and fewer seeds. Avoid very large or overripe ones, since excess moisture and large seeds can make the dip bitter.
Olive oil - Choose a high quality extra virgin olive oil for the best flavor. Drizzle some on top right before serving for extra richness.
Pine nuts - Optional, but they add nice texture and nuttiness. You can swap in walnuts, pistachios, or other nuts, or even sprinkle with sesame seeds for a more Middle East inspired baba ganoush recipe.
Fresh parsley - Use flat-leaf parsley for brightness. Other fresh herbs like mint or basil can be added for variation.
Garlic cloves - Use fresh garlic cloves rather than pre-minced for a stronger, cleaner taste.
Kosher salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill or gas burner
- Baking sheet or baking tray
- Food processor
- Medium bowl
- Large bowl
- Cutting board
- Mortar and pestle
- Recipe card for saving notes
Step by Step Instructions
- Preheat a grill to high heat.
- Place the whole eggplants directly over the flame or on the grill grates. Char them on all sides, turning occasionally, until the skin is blackened and the eggplant flesh feels collapsed and very soft, about 20-25 minutes depending on size.
Pro Tip: You can also do this over a wood fire, charcoal grill, gas burner, or under a broiler on a baking tray.
- Transfer the eggplants to a large bowl and cover tightly with plastic wrap, foil, or a kitchen towel, or place in a paper bag. Let them steam for 10-15 minutes to loosen the charred skin.
- Once cool enough to handle, peel away the charred skin and discard any large seed pockets.
- Add the eggplant flesh to the bowl of a food processor, then add the extra-virgin olive oil, garlic cloves, a squeeze of lemon juice, oregano, and red pepper flakes. Pulse several times until smooth or slightly chunky, depending on your personal preference.
- Season to taste with about half a teaspoon of salt and black pepper, then add the capers and fresh chopped parsley. Pulse once or twice more to combine.
- Spoon the eggplant mixture into a shallow medium bowl or plate and smooth out the top. Drizzle with more extra virgin olive oil and sprinkle with toasted pine nuts.
- Serve at room temperature with grilled bread, pita chips, crostini, or raw vegetables.
Tips for Success
- Taste as you go when blending the eggplant mixture for the best flavor.
- If using overly large eggplants, slice in half and salt the soft flesh to remove excess moisture and bitterness. Roast them with only the skin side facing the heat.
- For smoother texture, keep blending the eggplant mixture in the food processor until very creamy.
Variations
- Add tahini paste and sesame seeds for a more Middle Eastern baba ghanouj style.
- Mix with plain Greek yogurt or sour cream for a creamier, tangier dip.
- Finish with some lemon zest for a citrusy note.
- Replace the capers with your favorite olives or sun dried tomatoes instead.
Serving Suggestions
Serve this smoky dip at room temperature with crostini, crusty bread, warm pita bread, pita wedges or chips and fresh veggies.
It's also great as part of an antipasti spread with this tangy giardiniera, slow-roasted cherry tomato confit, marinated and roasted red bell peppers, oven baked crispy chickpeas and briny citrus marinated olives.
It makes a great Mediterranean eggplant dip platter and is one of my favorite ways to entertain!
Storage tips
Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days.
Serve chilled or let come to room temperature before eating.
This is not a dip you need to reheat, but giving it a squeeze of lemon juice and a drizzle of extra-virgin olive oil before serving helps revive the best flavor.
FAQs
This dip uses Italian-inspired seasoning with capers, oregano, and parsley, while baba ghanoush is typically made with tahini, garlic, and lemon. Both share a smoky flavor from the charring process.
Yes. Use a gas stove flame, charcoal grill, or broil the whole eggplants on a baking sheet until the skin is charred and the soft flesh collapses.
If your eggplants are large or seedy, salt the eggplant flesh first to draw out excess moisture. This extra step improves flavor and reduces bitterness.
Fresh veggies like cucumber slices, raw carrots, celery sticks or fresh tomatoes make great dippers.
It's not recommended. The eggplant mixture can lose its smoother texture when thawed. Instead, make the full recipe fresh and store leftovers in the fridge.
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Eggplant Dip with Capers and Pine Nuts
Ingredients
- 2 large eggplants about 2 pounds total
- ¼ cup extra virgin olive oil plus more for drizzling
- 1-2 garlic cloves grated or very finely minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves
- ¼ teaspoon crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper
- 1 tablespoon capers drained
- 1 tablespoon flat-leaf parsley chopped
- 2 tablespoons toasted pine nuts for garnish (optional)
- Crostini, pita chips, crackers, or raw veggies for dipping
Instructions
- Preheat a grill to high heat.
- Place the whole eggplants directly over the flame or on the grill grates. Char them on all sides, turning occasionally, until the skin is blackened and the flesh feels collapsed and very soft, about 20-25 minutes depending on size. You can also do this over a wood fire, charcoal grill, gas burner or under a broiler.
- Transfer the eggplants to a bowl and cover tightly with plastic wrap, a kitchen towel or foil, or place in a paper bag. Let them steam for 10-15 minutes to loosen the skins.
- Once cool enough to handle, peel away the charred skin and discard any large seed pockets.
- Add the eggplant flesh the bowl of a food processor, then add the olive oil, garlic, lemon juice, oregano and red pepper flakes. Pulse several times to combine and blend until you reach your desired consistency.
- Season to taste with salt and pepper, then add the capers and parsley and pulse one or two more times to combine.
- Spoon into a shallow serving bowl and smooth out the top. Drizzle with more olive oil and sprinkle with toasted pine nuts.
- Serve with grilled bread, crostini, or raw vegetables.
Notes
- Taste as you go when blending the eggplant mixture for the best flavor.
- If using overly large eggplants, slice in half and salt the soft flesh to remove excess moisture and bitterness. Roast them with only the skin side facing the heat.
- For smoother texture, keep blending the eggplant mixture in the food processor until very creamy.
