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Eggplant Dip

Snack the healthy way with this eggplant dip recipe.


  • 1 large eggplant

  • 1/2 medium onion, grated or finely chopped

  • 2 tablespoons capers

  • 2 tablespoons freshly squeezed lemon juice

  • 1/4 cup quality extra-virgin olive oil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt or to taste

  • 3/4 teaspoon freshly ground black pepper

  • 1 tablespoon red wine vinegar

  • 4 pitas

  • 1 tomato, peeled, seeded, and diced

  • 1 tablespoon chopped fresh parsley


  • 1.

    Preheat oven to 375 degrees F or 180 degrees C

  • 2.

    Set the eggplant on a baking pan or dish and pierce it a few times with a knife.

  • 3.

    Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork.

  • 4.

    Remove it from the oven and let cool.

  • 5.

    When completely cooled, peel the skin off and put the flesh into a blender or food processor.

  • 6.

    Add the onions, capers, and lemon juice. Turn on the machine, and then gradually add the olive oil.

  • 7.

    Continue to blend until the eggplant is smooth and creamy.

  • 8.

    Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.

  • 9.

    Warm the pitas briefly on a baking sheet then cut each of them into 8 wedges.

  • 10.

    Arrange them on a plate or platter.

  • 11.

    Just before serving, stir the tomato and parsley into the dip.

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Posted by Andrea171Report
Just made it and is delicious. I'll definitely make it again! My only modification was to replace oregano for Italian Parsley.