Greek Eggplant Dip

This is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: Greece
Keyword: eggplant
Servings: 4
Calories: 1242kcal


  • 2 large eggplants
  • 4 cloves garlic, peeled and minced
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 3 tbsp freshly squeezed lemon juice
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • chopped fresh parsley leaves


  • Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
  • Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat).
  • Roughly chop the flesh and place in a colander to drain for 15 minutes.
  • Transfer the eggplant to a large bowl and gently mash with a fork.
  • Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste.
  • Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

Photo credit and inspiration: thewanderlustkitchen