-- 2017 Update -- Once in a while, I plan to update some old posts with new photos and improved recipe. I found myself making this dip quite a lot lately so let's start with this recipe. I love how fresh it is, slightly spicy and packed with flavors coming from the roasted eggplant and spices. The perfect dip for this summer! --
I'm a dip lover: guacamole, onion dip, hummus, 7-layer dip, you name it. They make a great appetizer, and if you are like me, you end up eating the whole bowl for dinner.
This recipe is inspired by an eggplant dip I bought at the store the other day, and while it was super tasty, it was also too oily for my taste. So I had to recreate a healthier and tastier version. It's super easy to make and requires only basic ingredients!
It all starts with the eggplants and red bell peppers that are roasted in the oven for about 25 minutes.
Once they are ready, you just 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! I like to keep some texture and small pieces of eggplant, but you can process it longer if you prefer a smoother texture.
If you like all things hot and spicy, you will love this recipe, it's packed with flavor and just the smell of this eggplant dip will make you travel. Let me know in the comments if you try it!
Spicy Greek Eggplant Dip
Fresh and slightly spicy, this eggplant dip is super easy to make and big on flavor. Serve with fresh chopped basil and a drizzle of lemon juice!
- Yield: 4 1x
- 2 medium eggplants
- 1 red bell pepper
- 2 tbsp olive oil
- 1 28-oz can plum tomatoes, drained
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 tsp salt
- 1 tbsp maple syrup
- ¼ tsp each: ground coriander, cumin, turmeric, cinnamon
- 1 tsp sriracha
- 1 tbsp lemon juice (for serving)
- 2 tbsp chopped basil (for serving)
- Preheat oven to 350°F.
- Wash the eggplants and red bell pepper. Cut them into 1-inch cubes (discard the stem and seeds of the red bell pepper) and transfer to a large bowl. Add the oil and stir to coat.
- Line a large baking pan with parchment paper and spread the vegetables evenly.
- Roast for 25-30 minutes in the preheated oven, stirring once halfway through cooking.
- Transfer to the bowl of a food processor and add the tomatoes, diced onion, garlic, salt, maple syrup, sriracha, and spices. Process for 3-5 seconds until roughly pureed, you want to keep some texture. Taste and adjust salt and pepper if needed.
- Transfer to a serving bowl, and chill in the fridge for at least two hours before serving.
- Top with fresh chopped basil and a drizzle of lemon juice. Enjoy with crackers, raw carrots or sweet potato chips!
- Serving Size: 1
- Calories: 143
- Sugar: 12.7
- Fat: 7.5
- Carbohydrates: 19.2
- Fiber: 6.5
- Protein: 2.9