Appetizers/ Recipes/ Vegetarian

Garlicky Eggplant and Greek Yogurt Dip


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.

Screen Shot 2013-07-10 at 12.25.21 PM

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.


Garlicky Eggplant and Greek Yogurt Dip

makes enough dip to serve about 4

Print this Recipe!


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


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.


active time ~ 10 minutes

total time ~ 2.5 hours

Pin It

You Might Also Like


  • Reply
    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.

  • Reply
    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.

  • Reply
    Anne @
    July 17, 2013 at 4:22 am

    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!

  • Reply
    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!

  • Reply
    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!?!

  • Reply
    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!

  • Reply
    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?

  • Reply
    July 17, 2013 at 6:07 am

    So it’s babaganoush without the tahini?

    • Reply
      July 17, 2013 at 8:01 am

      Pretty much!

  • Reply
    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?

    • Reply
      July 17, 2013 at 8:01 am

      I’m sure that’s fine!

  • Reply
    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.

  • Reply
    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! :/

  • Reply
    July 17, 2013 at 6:53 am

    Looks perfect! I love roasted eggplant and garlic!

  • Reply
    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!

  • Reply
    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?

    • Reply
      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.

  • Reply
    July 17, 2013 at 7:57 am

    I have no words – this just looks amazing!

  • Reply
    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!

  • Reply
    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.

  • Reply
    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™‚

  • Reply
    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!

  • Reply
    July 17, 2013 at 11:11 am

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

  • Reply
    July 17, 2013 at 11:51 am

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

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

    Ohhhh this looks amazing! Thanks for sharing!

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

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

  • Reply
    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.

  • Reply
    July 17, 2013 at 7:09 pm

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

  • Reply
    July 17, 2013 at 8:40 pm

    I do love me some eggplant! This looks wonderful.

  • Reply
    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!

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

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

  • Reply
    July 18, 2013 at 10:46 am

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

  • Reply
    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?

    • Reply
      July 18, 2013 at 2:54 pm

      Hmmm… probably about 7 inches?

  • Reply
    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!

  • Reply
    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.

    • Reply
      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™‚

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

    I love eggplant! I bet this dip is fantastic!

  • Reply
    July 18, 2013 at 9:21 pm

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

  • Reply
    7/21: Meals and fitness for the week | CC Fitness
    July 21, 2013 at 5:25 pm

    […] Garlicky eggplant dip with veggies […]

  • Reply
    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

  • Reply
    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.

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

    Do you think this would freeze well?

  • Reply
    100+ Greek Yogurt Recipes - Jeanette's Healthy Living
    September 20, 2013 at 2:02 am

    […] Pepper and Kale Dip Cheesy Baked Spinach + Artichoke Dip The Best Tzaziki Sauce Skinny Ranch Dip Garlicky Eggplant and Greek Yogurt Dip Avocado and Greek Yogurt Dip Garlic Scape Dip Lightened-Up French Onion Dip Baked Spicy Greek […]

  • Reply
    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.

  • Leave a Reply