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Snack Recipes

6-Ingredient Roasted Eggplant Dip Recipe Is Sure to Satisfy Your Savory Snack Cravings

Whether you need a quick party appetizer or a healthy snack, this Roasted Eggplant Dip recipe is the perfect option. Roasted eggplant is the star of this 6-ingredient dip as it provides the spread with a sweet and caramelized flavor. This veg is blended with garlic, tahini (sesame paste), lemon juice and other ingredients to create a thick and flavorful dip. It’s great to serve with pita chips or sliced vegetables as these dippers have a crunchy texture that pairs well with the smooth dip. From start to finish, this dip comes together in an hour — and contains 100 calories per serving!

Tahini gives this dip its creamy consistency. However, if you don’t have it on hand a plain nut butter like cashew or will work fine. Do you make homemade dip often? Tell us in the comments below!

For more tasty dip recipes, make Mexican Street Corn Dip or Million Dollar Dip.


8 servings

Total Time

Prep Time


  • 1 (2 lb.) eggplant, trimmed, halved lengthwise
  • 2 cloves garlic
  • 1/4 cup tahini
  • 2 Tbs. olive oil
  • 1 Tbs. lemon juice
  • 1/4 tsp. paprika



Heat oven to 375°F. Coat rimmed baking sheet with cooking spray. Place eggplant halves, cut sides down, on baking sheet. Bake until tender, about 30 min. Let cool. Scoop out eggplant flesh; transfer to food processor. Add garlic, tahini, oil, lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper. Process until smooth. Transfer to serving bowl; sprinkle with paprika. If desired, drizzle with olive oil and garnish with mint sprig.


  • Calories: 100 kcal
  • Fat: 8 gram
  • Saturated Fat: 1 gram
  • Protein: 2 gram
  • Carbohydrate: 8 gram
  • Fiber: 3 gram
  • Cholesterol: 0 mg
  • Sugar: 3 gram
  • Sodium: 150 mg

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