Eggplant Dip (Melazanosalata)

Eggplant is a common vegetable throughout the Southern Mediterranean, where it is often fried. Roasting is a simpler, healthier method of preparing the nightshade veggie and removing any bitter edge. And it is even more delicious when made into an eggplant dip!

Love this eggplant dip? Find more eggplant recipes here.

Serves: 2
Makes: 2 cups
Hands-on time: 10 minutes
Total time: 40 minutes


  • 1 large eggplant (about 2 lb), washed and halved lengthwise
  • 1/2 tsp plus 1 tbsp olive oil, divided
  • 2 cloves garlic, coarsely chopped
  • 1/2 cup sweet onion (such as Vidalia), roughly chopped
  • Olive oil cooking spray
  • 1/4 cup loosely packed fresh basil, roughly chopped
  • 1/8 tsp ground black pepper
  • 1/4 tsp sea salt


  1. Preheat oven to 400°F. Brush cut sides of eggplant with 1/2 tsp oil, reserving a bit of oil for garlic and onion. Toss reserved bit of oil with garlic and onion. Place eggplant cut-sides-down in a large roasting pan misted with cooking spray. Arrange garlic and onion around eggplant. Roast in oven for 30 minutes. Set aside.
  2. When eggplant is cool enough to handle, remove seeds (they will come out in strips) and scoop out meat with spoon. Place eggplant meat, garlic, onion, basil, remaining 1 tbsp oil, pepper and salt in the bowl of a food processor fitted with a standard blade. Pulse about 8 to 10 times or until smooth but still chunky. Serve immediately or chill for 1 hour. Eggplant dip will keep for up to 2 days in refrigerator.

Nutrients per 1/4-cup eggplant dip serving: Calories: 40, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 5 g, Fiber: 3 g, Sugars: 2 g, Protein: 1 g, Sodium: 60 mg, Cholesterol: 0 mgNutritional Bonus: Largely due to the eggplant, our Melazanosalata, or Eggplant Dip, offers as much fiber as a medium apple and more than 1/2 cup of cooked long-grain brown rice.