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Mediterranean Eggplant Dip

 Mediterranean Eggplant Dip
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. — Stacy Mullens, Gresham, Oregon
16 ServingsPrep: 20 min. Bake: 40 min.


  • 1 large eggplant (about 1-1/2 pounds), peeled
  • 1 small onion, coarsely chopped
  • 6 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 2 cups (16 ounces) reduced-fat sour cream
  • 4 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 drops liquid smoke, optional
  • Minced fresh parsley
  • Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives


  • Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices;
  • place on a greased 15x10x1-in. baking pan. Top with onion and garlic
  • cloves. Drizzle with oil.
  • Roast 40-45 minutes or until eggplant is very soft, turning and
  • stirring vegetables once. Cool slightly.
  • Place eggplant mixture in a food processor; process until blended.
  • Transfer to a large bowl; stir in sour cream, lemon juice, salt,
  • pepper and, if desired, liquid smoke.
  • Sprinkle with parsley. Serve with flatbread and vegetables as
  • desired. Yield: 16 servings (1/4 cup dip each).

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Mediterranean Eggplant Dip (continued)

Nutritional Facts: 1/4 cup (calculated without optional ingredients) equals 77 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 132 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.