Eggplant Dip Recipe: Creamy, Savory, and Healthy

written by Mirriam Seddiq
5 · 05 · 22

Do you like eggplant? If so, you’re going to love this eggplant dip recipe! Eggplant is a delicious vegetable that can be used in a variety of dishes. This dip is creamy, savory, and healthy. It’s perfect for serving as a snack or appetizer. So, gather your ingredients and get ready to make some Eggplant Dip!

Eggplant is Healthy.

Eggplant is a low-calorie food that is high in fiber and antioxidants. It’s also a good source of vitamins C and B. Eggplant helps to promote heart health, improve digestion, and prevent cancer.

These Roasted Vegetables are the Key to a Delicious Eggplant Dip Recipe

Roasting vegetables is a great way to cook them. It brings out their natural sweetness and makes them more tender. Roasting also helps to retain nutrients. Eggplant is no exception! When you roast eggplant, it becomes softer and easier to eat. Plus, it’s a healthy way to cook your food.

Throw in some roasted tomatoes, onions, and garlic and you have a eye-dropping dip on the way.

Eggplant dip recipe
Mirriam Roasting Eggplant

What to learn something cool? Check out our exclusive recipe for Afghan Nachos.

Now, the Eggplant Dip Recipe

See below for our easily print-able recipe card for the eggplant dip.

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Eggplant dip recipe

Eggplant Dip Recipe: Creamy, Savory, and Healthy

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  • Author: Mirriam Seddiq


This eggplant dip is healthy, savory, easy, and delicious. Roast it up.



2 Large Eggplant

3 Tomatoes

1 Large Onion

1 Head of Garlic

Generous Amount of Olive Oil

Salt to Taste

Yogurt Sauce

1 1/2 Cup Yogurt

1 Teaspoon of Dill

1 Teaspoon of Salt

1 Teaspoon of Sumac

1 Lemon (juice)


1. Cover Baking Sheet in Oil

2. Cut Tomatoes in half, and place cut-side down on baking sheet

3. Take Eggplant, cut them in half, and score them. Cover in olive oil and salt. Place skin-side down on cookie  sheet.

4. Next take your onion, cut in half, and drizzle w/ oil and salt.

5. Finally, take your head of garlic, cut the top off, and drizzle with oil and salt.

6. Preheat your oven to 425 degrees. Then place veggies in the oven for 20 minutes, take out and flip, and then 20 more minutes. They should be good and soft.

7. Now, prepare your yogurt sauce base. Take your yogurt and add salt, dill, sumac, and lemon juice. Stir.

8. Take your roasted veggies, put them all in a food processor and blend them thoroughly.

9. Scoop the blended veggies into your yogurt mixture and stir.

10. Serve with warm naan or pita chips.


This dip is served best with naan made from our simple bread recipe.

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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