Appetizers/ Recipes/ Vegetarian

Garlicky Eggplant and Greek Yogurt Dip

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I mentioned last week on Facebook that I had been working on some simple recipes featuring summer produce, and this is one of them!

I made a version of this easy, flavorful eggplant dip for friends at our cabin in Tahoe on 4th of July and everyone went crazy over it. It’s creamy, garlicy and a nice alternative to hummus. When I made it the first time, I grilled the eggplant then just mashed it up with some olive oil, salt, pepper and garlic for a quick dip to go with all the tortilla chips that were taking over our kitchen. We ate it warm alongside barbecued ribs, creamed corn, homemade baked beans and blueberry crisp. Yum. This time around, I decided to experiment a little. I added a bit of Greek yogurt and lemon juice and baked the eggplant in the oven instead of the grill, since it’s been about 54 degrees here and pure fog. Not exactly grilling weather.

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You wrap up the eggplant tight in foil before baking so none of the steam escapes. Be sure to prick the eggplant all over the place with a fork before putting in the oven to avoid a serious explosion. Trust me on this one.

After baking, the eggplant gets a whirl in the blender with some lemon, garlic, salt and pepper then yogurt is stirred in at the end. It’s a healthy delicious snack with raw veggies or tortilla chips {blue corn chips are my fav!}. Later this week, I’ll show you what I did to the leftovers that pretty much rocked my face off so stay tuned for that!

I seriously love eggplant. It’s really only a recent love of mine —- I lived for 26 years before discovering my passion for that purple globe-shaped veggie. If you love eggplant, too, you NEED to try this soup. It’s one of my top five favorite recipes of all time. You won’t regret it.

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Garlicky Eggplant and Greek Yogurt Dip

makes enough dip to serve about 4

Print this Recipe!

Ingredients:

1 large eggplant, pierced all over with a fork

1 fat clove garlic, minced

1/2 tsp salt

2 tbsp Greek yogurt

juice of 1/2 lemon

Directions:

Preheat oven to 400 degrees.

Tightly wrap up the eggplant in a large piece of tin foil. Place in oven and bake for about 1 hr, until super soft.

When eggplant has finished baking, carefully remove from the tin foil and scoop out the soft flesh with a spoon into a blender. Discard skin. Add the minced garlic, salt and lemon juice and blend until smooth. Stir in the yogurt.

Pour dip into a bowl and place in the fridge to chill for 1 hr until serving. Dip will thicken up slightly as it cools.

Time:

active time ~ 10 minutes

total time ~ 2.5 hours

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  • Ksenija @ Health Ninja
    July 17, 2013 at 12:55 am

    I’ve been searching for a similar dip recipe since I visited Istanbul this spring. The traditional eggplant dip which is served as starter was so delicious that I usually filled up on it and wasn’t hungry for the main course anymore. I will give yours a try in the next days.

  • Emma
    July 17, 2013 at 3:53 am

    Lovely, sounds very like baba ghanoush minus the tahini, which is probably what you ate in Instanbul, Ksenija.

  • Anne @ CandyCrazedrun.wordpress.com
    July 17, 2013 at 4:22 am

    Mmmmmmm
    Shoot! I just used my eggplant last night, and now I wish I still had it so I could make this haha. Oh well nothing wrong with another trip the Farmer’s Market this weekend!

  • Kelsey @aslolife
    July 17, 2013 at 4:36 am

    Love these kind of recipes–so simple but make use of the freshest ingredients! I haven’t cooked with eggplant much ever, but I’ll definitely look for some at farmer’s today!

  • Marissa@ohhhsolovely
    July 17, 2013 at 5:24 am

    i love eggplant so much…when someone else cooks it. i’ve just had no luck with cooking eggplant! i cooked one decent one this summer with olive oil & parm cheese – maybe it was ok because it was homegrown from dad’s garden, who knows!?!

  • Katrina @ Warm Vanilla Sugar
    July 17, 2013 at 5:28 am

    So happy you posted this recipe! I’m always looking for fun ways to use eggplant!

  • Molly @ RDexposed
    July 17, 2013 at 5:44 am

    De-seeding an eggplant has scared me away from buying them. Are the seeds prevelant here?

    • jenna
      July 17, 2013 at 8:01 am

      No seeding is necessary here!

  • Rebecca
    July 17, 2013 at 6:07 am

    So it’s babaganoush without the tahini?

    • jenna
      July 17, 2013 at 8:01 am

      Pretty much!

  • Brianna
    July 17, 2013 at 6:33 am

    We have some Japanese eggplant ready in the garden. Would that would be okay to use in this recipe?

    • jenna
      July 17, 2013 at 8:01 am

      I’m sure that’s fine!

  • jenna k
    July 17, 2013 at 6:39 am

    yum! i’m glad you posted this. I love the flavor eggplant has, but i’m not so into the texture.

  • Sarah @ Making Thyme for Health
    July 17, 2013 at 6:40 am

    Oh, this looks really good! Sometimes I’m not a fan of the texture of eggplant but I love the flavor, so this perfect! Thanks for the tip on pricking it to avoid an explosion in the oven! I hope that didn’t happen to you! :/

  • Tieghan
    July 17, 2013 at 6:53 am

    Looks perfect! I love roasted eggplant and garlic!

  • erin @hooleywithaz
    July 17, 2013 at 7:01 am

    this is one of the most original dips i’ve ever seen! love. i am always looking for eggplant recipes. they’re always so inexpensive at the farmer’s market, and so good!

  • Rachel @ The Faded Apron
    July 17, 2013 at 7:41 am

    Looks delicious. I’m wondering if you could do something similar with zucchini or another summer vegetable w/a texture similar to eggplant?

    • jenna
      July 17, 2013 at 8:03 am

      That would be a fun experiment! I don’t know if I would do zucchini though – might be a watery dip because zucchini has such a high water content.

  • Heather
    July 17, 2013 at 7:57 am

    I have no words – this just looks amazing!

  • Gia
    July 17, 2013 at 9:07 am

    Would adding the peel make it a nice color. Wondering why you didn’t add it? Looks wonderful!

  • joelle (on a pink typewriter)
    July 17, 2013 at 9:57 am

    Yum! I’m a big fan of eggplant.. my family is Italian, so it was a staple veggie growing up.

  • Caroline L.
    July 17, 2013 at 10:07 am

    You had me at “garlicky”! I love learning about healthier dips, so this seems like a great recipe to try! Thanks for sharing ๐Ÿ™‚

  • HeatherChristo
    July 17, 2013 at 10:56 am

    Oh Jenna- this sounds so great. I don’t even usually like eggplant much, but in a dip like this it’s perfect!

  • Megan
    July 17, 2013 at 11:11 am

    This sounds delicious and healthy — definitely will be trying this soon!

  • Kim
    July 17, 2013 at 11:51 am

    Yum! I bet this would be good with a couple cloves of roasted garlic, too!

  • Jamie @lifelovelemons
    July 17, 2013 at 12:55 pm

    Ohhhh this looks amazing! Thanks for sharing!

  • Robyn Stone | Add a Pinch
    July 17, 2013 at 1:20 pm

    This looks amazing! I must make this soon!!! Yum

  • Bianca @ Confessions of a Chocoholic
    July 17, 2013 at 6:18 pm

    This sounds delicious. Love that you added Greek yogurt for a little extra creaminess.

  • Jennifer
    July 17, 2013 at 7:09 pm

    I never know what to do with eggplant. Thanks for the recipe.

  • Tami@nutmegnotebook
    July 17, 2013 at 8:40 pm

    I do love me some eggplant! This looks wonderful.

  • Kristi @ My San Francisco Kitchen
    July 17, 2013 at 8:59 pm

    I just discovered your blog, I love it!! Everything looks so delicious! I am also from Nor Cal ๐Ÿ™‚ This dip looks really yummy!

  • Kari@Loaves n Dishes
    July 18, 2013 at 7:46 am

    Simple ingredients yet seriously yummy…I could eat this all day!

  • Shannon
    July 18, 2013 at 10:46 am

    Oh man I recently discovered my love for eggplant also! Excited to try this!

  • Tracy
    July 18, 2013 at 10:57 am

    Making this ASAP!!!

    How large would you say a large eggplant is? Can you give me an estimate in inches?

    • jenna
      July 18, 2013 at 2:54 pm

      Hmmm… probably about 7 inches?

  • Michelle
    July 18, 2013 at 11:21 am

    Have you tried roasting the garlic along with the eggplant? I love roasting eggplant and garlic, mashing them together and serving over whole wheat penne. This is like a dip version – so excited to try it!

  • Erin | The Emerging Foodie
    July 18, 2013 at 7:12 pm

    Ok, wow this looks amazing! Trader Joe’s has an eggplant hummus that is my favorite but this might beat it out! I definitely need to try this ASAP.

    • Erin | The Emerging Foodie
      July 18, 2013 at 7:15 pm

      Also I finally just read your about me page. Love, love, love that you are so open about following Jesus. It’s great to see another blogger who is boldly proclaiming her faith. ๐Ÿ™‚

  • Luv What You Do
    July 18, 2013 at 7:53 pm

    I love eggplant! I bet this dip is fantastic!

  • Pete
    July 18, 2013 at 9:21 pm

    Well, that looks like just about the perfect dip to come home to after a long day.

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    July 21, 2013 at 5:25 pm

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  • Annie L.
    July 24, 2013 at 8:07 pm

    This was very tasty!! I left the skin and all, no need to scoop it out, the skin just blends in also

  • Grandma Honey
    August 1, 2013 at 1:30 pm

    I just made this today and LOVE LOVE LOVE it. What a great flavor and so very creamy. Next time I think I will just leave the skin on like Annie suggested for more nutrients.

  • Grandma Honey
    August 1, 2013 at 1:31 pm

    Do you think this would freeze well?

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  • Greek Yogurt Dip
    July 31, 2014 at 8:07 pm

    Great Recipe. It took me 2 tries to get it right… I did pรปt too much garlic at first but the second time was just delicious.

    Thank you for this great recipe again.