Roasted Eggplant Dip

Recipe posted in: Snack
roasted eggplant dip recipe

Move over hummus, there’s a new creamy dip in town! A blend of savory roasted eggplant, Greek yogurt and tahini combine with fresh herbs to make an irresistible dip. Topped with olives and pine nuts, this Mediterranean-style recipe is packed with flavor and fiber.

Roasted Eggplant DipEggplant season wraps up in October, so now is the perfect time to cook with this purple produce! Try it out in a unique, low-carb dip recipe that pairs perfectly with chopped veggies, sprouted seed crackers and pita bread. Enjoy a beautiful blend of spices in one delicious bowl, including garlic, cumin, coriander and chopped parsley. This dip is versatile and can also be used as a creamy spread on sandwiches, a topping for grilled meats or even as a swap for salad dressing!

Looking for more healthy dip recipes? Get inspired by the delicious dips below!:

For even more recipes like this one, check out the book The New Keto-Friendly South Beach Diet written by the creator of the South Beach Diet, Arthur Agatston, M.D.

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 5

Nutrition Information

  • 1 Healthy Fat
  • 0.5 Vegetables


  • 1 ½ lb. eggplant, peeled and diced
  • 3 Tbsp. olive oil, divided
  • 3 Tbsp. whole milk plain Greek yogurt
  • 2 Tbsp. tahini
  • 2 Tbsp. lemon juice
  • 1 Tbsp. minced garlic
  • ¼ tsp. cumin
  • ¼ tsp. coriander
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped olives
  • 1 Tbsp. pine nuts


  1. Preheat oven to 425°F.
  2. Toss eggplant with 1 tablespoon of olive oil on a sheet pan. Season with salt and pepper to taste.
  3. Transfer to oven and roast 25-30 minutes, until tender. Remove from oven and allow to cool 20 minutes.
  4. Combine eggplant, 1 tablespoon of olive oil, Greek yogurt, tahini, lemon juice, garlic, cumin and coriander in a food processor. Season with salt and pepper to taste. Process 1-2 minutes, until smooth.
  5. Garnish with remaining 1 tablespoon of olive oil, parsley, olives and pine nuts.