Back to Mediterranean Eggplant Dip

Print Options


Card Sizes

Mediterranean Eggplant Dip Recipe

Mediterranean Eggplant Dip Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:16 servings


  • 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


  • 1. 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.
  • 2. Roast 40-45 minutes or until eggplant is very soft, turning and stirring vegetables once. Cool slightly.
  • 3. 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.
  • 4. Sprinkle with parsley. Serve with flatbread and vegetables as desired. Yield: 4 cups.

Nutritional Facts

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

Reviews for Mediterranean Eggplant Dip

Sort By :

Average Rating
dollargirl User ID: 939213 182164
Reviewed May. 9, 2014

"I agree that this recipe calls for too much sour cream . I made this for a large crowd, so I doubled the amount of eggplant and other ingredients, but used only 8 oz sour cream for the whole dip, so the flavor of the roasted eggplant was not lost. It was delicious and made a huge quantity."

cctp1016 User ID: 1672997 152178
Reviewed Apr. 10, 2014

"It was good but I feel that 16 oz of sour cream was too much. I used a 12 oz container and still thought it was too much. I think next time I'll do around 8-10 oz"

pdarwin User ID: 7144531 126803
Reviewed Mar. 29, 2014

"Loved, loved this!! Great on toasted pita. carrots & raw broccoli. Husband and daughter loved. Would also make a great filling for a sandwich or on bagels. Field Editor"

Loading Image