Spicy Greek Eggplant Dip

The other day, I bought an eggplant dip at the supermarket, and while it was super tasty, it was also too oily for my liking. I took inspiration from that dip to come up with my own healthier version that turned out to be even tastier than the original!

To be honest, this dip is not authentic Greek, but instead, it is inspired by Mediterranean flavors. Nonetheless, it’s absolutely delicious! It’s super fresh, slightly spicy, and infused with a few aromatic spices that elevate the flavor.

What I love about this dip is how versatile it is. Serve it as an appetizer with crackers or crusty bread, or use it as a base to make other recipes – the options are endless! I have used it as a filling for lasagna or incorporated it in sandwiches and wraps, for example.

⭐️ Why You Should Try It

Bright and fresh.

Thanks to the use of wholesome ingredients, this dip tastes fresh and healthy. It’s also wonderfully rich without making you feel heavy or bloated (you can even omit the onions if you have trouble digesting those).

Eggplants provide an almost meaty texture. Then comes the red bell peppers and tomatoes for natural sweetness, garlic and onion for a sharp flavor, along with spices like coriander, cumin, and cinnamon.

The result is a real crowd-pleaser! Arrange a handful of crackers, chips, raw carrots, and cucumber slices around a big bowl of this dip, some hummus or Ktipiti for variety, and your movie night is set!

Super simple.

If you know how to bake veggies and use a food processor, you will have no problem making this recipe.

It’s as simple as chopping the eggplant and bell pepper into cubes and roasting them for a few minutes in the oven. Once they are ready, you transfer them to your blender with the tomatoes, onion, garlic, maple syrup, and spices. Process for a few seconds until most of the vegetables are roughly pureed, and you are done!

🍅 Ingredient Notes

Eggplants

Eggplants make the base of this dip, providing a thick and meaty texture. Ensure you pick fresh eggplants with no blemishes. They should be firm, have smooth skin, and a bright green stem.

Note: Some varieties of eggplants (American/Globe) have thick skin and very hard seeds – stay away from those or peel them and discard the seeds.

Should I peel the eggplant? If using a variety of eggplant with a thin skin, such as Graffiti, Japanese, or Italian, there is no need to peel them.

Red bell pepper

I’m a huge fan of bell peppers, so obviously, I had to add it to the mix. It deepens the flavor and brings natural sweetness.

Note: Any type of bell pepper will work – green, yellow, orange, or red.

Tomatoes

To save time, I rely on a 28-ounce can of plum tomatoes. Not only have those been peeled, but they have also already been cooked.

Note: Do not use the juice that comes in the can of tomatoes. You only want to scoop out the whole tomatoes and leave the juice behind.

Leftover juice: If you are unsure what to do with the leftover tomato juice, you can use it to make a simple bolognese sauce or as a pizza sauce.

Onion and garlic

For sharpness and for that garlicky flavor we all love!

Substitute: You can replace the onion with two shallots. If you cannot have any, simply omit the onions/shallots altogether.

Maple syrup

I incorporate a tablespoon of maple syrup to balance the acidity of the tomatoes along with the saltiness and spiciness of the dip.

Substitute: Use agave syrup, coconut sugar, or granulated sugar. In case you don’t want to add any extra sugar, add a pinch of baking soda (it will tone down the acidity).

Spices

For the spices, I use a combination of ground coriander, cumin, turmeric, and cinnamon. Those spices are used in many Mediterranean/Greek recipes and add a ton of flavor (do not omit them!).

Sriracha

To give a kick of heat. You can use sriracha, sambal oelek, or your favorite chili sauce.

Not into spicy food? Simply omit the sriracha.

Lemon juice

Although the tomatoes already bring some acidity, I like to add a tablespoon of lemon juice for brightness and a touch of tang.

🥣 How to Make It

1. Roast the vegetables

1. Slice the eggplant and bell pepper. Start by washing the eggplants and red bell pepper. Pat them dry and cut them into 1-inch (2.5cm) cubes (discard the stem and seeds of the red bell pepper). Transfer them to a large mixing bowl.
2. Toss with oil. Add the olive oil and use a wooden spoon to toss the veggies with the oil.

3. Arrange on a baking sheet. Line a large baking pan with parchment paper and spread the diced eggplant and red bell pepper on it into a single layer (that’s fine if a few vegetables overlap).
4. Roast. Roast for 25-30 minutes in the preheated oven, stirring once halfway through cooking. Remove from the oven and allow to cool for about 20 minutes.

2. Process

1. Transfer to a food processor. Transfer the roasted eggplant and red bell pepper to a food processor bowl. Add the tomatoes, diced onion, garlic, salt, maple syrup, lemon juice, sriracha, and spices. Process for 5-7 seconds until roughly pureed. Do not process too long. You want to keep some texture. Taste and adjust the salt and pepper if needed.
2. Chill. Transfer to a serving bowl, and chill in the fridge for at least two hours before serving.
3. Garnish and enjoy! Top with fresh chopped basil and a drizzle of olive oil before serving. Enjoy with crackers, raw carrots, or sweet potato chips!

Chunky Vs. Smooth

When it comes to the texture, you have two options: process the ingredients until they reach a slightly chunky consistency or process them longer until they are almost smooth. Just like the smooth vs. crunchy peanut butter debate, this is completely up to you!

Alternatively, you can also process half into a chunky texture, set it aside, and blend the other half into a very smooth consistency before combining both.

🌶 Variations

Make it smoky.

For a smoky taste, add 1/2 teaspoon of liquid smoke or a teaspoon of smoked paprika.

Make it herby.

If you are more into herbaceous notes, you can add 1/2 teaspoon of dried rosemary, thyme, and oregano! Alternatively, Italian seasoning works great too.

🥖 What to Serve It With

You can serve this dip as an appetizer with pita bread, crostini, crunchy veggies, herb crackers, or even chips. Before serving, top it with toasted pine nuts and/or crumbled vegan feta and garnish with chopped basil and a drizzle of olive oil.

Leftovers can be incorporated into sandwiches and wraps or used as a filling for vegan lasagna or pasta shells!

💬 FAQ

This fresh and subtly spicy eggplant dip is packed with flavor, and just the smell of it will make you travel to the Mediterranean shores!

🍆 More Eggplant Recipes

Eggplant Stew

Eggplant & Tofu with Spicy Peanut Sauce

Fire Roasted Eggplant Dal

Grilled Eggplant with Green Onions

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in May 2017 and updated with new process shots and detailed instructions in September 2024.