• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to make Buttery Pie Crust
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Appetizer and Snack Recipes » Grilled Eggplant Dip with Pita Crisps

Grilled Eggplant Dip with Pita Crisps

Cathy Roma Published: Aug 15, 2019

173 shares
  • Share
  • Tweet
  • Reddit

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
Healthy, flavorful and even better made in advance, this grilled eggplant dip with pita crisps is perfect for a party or stored in the frig for guilt-free snacking.
Healthy, flavorful and even better made in advance, this grilled eggplant dip with pita crisps is perfect for a party or stored in the frig for guilt-free snacking.

Grilled Eggplant Dip with Pita Crisps

Some things improve with age (I’d like to think that I’m one of them), but I KNOW this grilled eggplant dip is definitely one!

Some recipes are best served as soon as they’re made, but others benefit from an extra day or two to develop, allowing the flavors to meld and deepen the flavor in (think sauce or chili). This grilled eggplant dip is a great example. Sure, you can dig right in, but if you plan ahead, this dip is even better the next day. Or even the day after that.

It’s bright, briny, a little bit smoky, and is best scooped up with a homemade pita crisp.

Grilled Eggplant Dip with Pita Crisps

Let’s make Grilled Eggplant Dip 

  1. Simply prick two large eggplants and throw them on the grill. Grill the eggplant until soft and slightly charred.
  2. While the eggplant cooks, sauté garlic and shallots.
  3. Once it’s cool enough to handle, scoop out the soft eggplant flesh and blend in a food processor with the cooked shallots/garlic, fresh herbs, creamy yogurt, vinegar, and lemon zest (zest and juice).
  4. Stir in the capers.
  5. Serve immediately or cover and reserve the refrigerator until ready to eat. 

Let’s make Homemade Pita Crips

  1. Split the whole pitas into rounds (I like whole wheat pitas).
  2. Spread them on a single layer and brush with olive oil. Sprinkle with seasonings.
  3. Bake at 350 degrees F until browned and crisp.

These homemade pita crisps are so much better than store-bought and very simple to make. They’re light and crunchy and bake up in minutes. Of course you’ll have plenty of time to make them while you wait for your dip to improve with time. See how wise I’ve become with time?

Grilled Eggplant Dip with Pita Crisps

Tips for success

  • Be sure to prick the whole eggplants all over before grilling so they don’t spilt or explode on the grill.
  • The eggplant flesh will be super hot after grilling. Allow it to cool until it’s soft enough to handle.
  • You can remove some of the bigger chunks of seeds before processing for a smoother dip.
  • Don’t fold the capers in until after you blend the dip to preserve their briny bite. They give the dip a little texture. Don’t like capers? Just leave them out! 
  • Be sure to season generously with salt and pepper.
  • Store the dip, covered, in the refrigerator for up to one week.

More Eggplant Faves

  • Roasted Eggplant Pasta
  • Eggplant Parmesan
  • Eggplant Stacks

5 from 1 vote
Print
Grilled Eggplant Dip with Pita Crisps
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Healthy, flavorful and even better made in advance, this eggplant dip is perfect for a party or stored in the frig for guilt-free snacking.
Course: Appetizer
Cuisine: American
Keyword: eggplant dip
Servings: 6 Servings
Calories: 250 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
Grilled Eggplant Dip
  • 3 lbs eggplant (2 large)
  • 3 cloves garlic, minced
  • 1 medium shallot, minced
  • 1/3 cup plain Greek yogurt
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup parsley, minced
  • 1/4 cup chives, minced
  • 1 1/2 Tbsp white wine vinegar
  • 3 Tbsp extra virgin olive oil divided
  • kosher salt and pepper
  • 1 Tbsp capers
  • Minced chives and parsley for garnish if desired
Pita Crisps
  • 3 round whole wheat pita breads (split into two rounds each)
  • 2 Tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1/2 freshly ground black pepper
  • 1/2 tsp garlic powder
Instructions
Grilled Eggplant Dip
  1. Preheat grill to medium high and prick eggplant all over with a fork.

  2. Grill eggplant, turning occasionally, until outside is charred and inside is very soft, about 40 mins.
  3. Remove eggplant from the grill and allow to cool slightly. Halve the eggplant, scoop out the flesh and place into the bowl of food processor. I like to remove some of the bigger clumps of seeds, but that's optional.
  4. Heat 1 Tbsp of olive oil in a small nonstick pan over medium heat.
  5. Add the shallots and the garlic and cook until golden brown, about 8-10 mins
  6. Add the cooked shallots and garlic to the eggplant in the food processor.
  7. Add all of the remaining ingredients except the capers to the food processor and blend for about 1 minute.

  8. Spoon into a bowl and mix the capers into the dip.
  9. Sprinkle with parsley and chives if desired and serve with the pita crisps.
Pita Crisps
  1. Preheat oven to 350 degrees.

  2. Cut each split round of pita into 6 wedges (like a pie) and lay in a single layer on two sheet pans.
  3. Drizzle or brush with olive oil, and season with salt, pepper and garlic powder.
  4. Bake for about 15 mins or until golden brown and crisp.
Recipe Notes
  • Be sure to prick the whole eggplants all over before grilling so they don't spilt or explode on the grill.
  • The eggplant flesh will be super hot after grilling. Allow it to cool until it's soft enough to handle.
  • You can remove some of the bigger chunks of seeds before processing for a smoother dip.
  • Don't fold the capers in until after you blend the dip to preserve their briny bite. They give the dip a little texture. Don't like capers? Just leave them out! 
  • Be sure to season generously with salt and pepper.
  • Store the dip, covered, in the refrigerator for up to one week.
Nutrition Facts
Grilled Eggplant Dip with Pita Crisps
Amount Per Serving
Calories 250 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 951mg41%
Potassium 616mg18%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 9g10%
Protein 7g14%
Vitamin A 335IU7%
Vitamin C 11mg13%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in August 2016 but was republished with step-by-step photos and tips in August 2019.

Grilled Eggplant Dip with Pita Crisps
1

Appetizer and Snack Recipes, Recipe, Veggie Recipes vegetables, vegetarian, super bowl, crisps, grilled eggplant, dip, eggplant, grill, grilled, pita, spread

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Baby Back Ribs with Bourbon BBQ Sauce
Next Post: My Favorite Key Lime Pie »

Reader Interactions

Comments

  1. Karen @ Seasonal Cravings says

    August 9, 2016 at 11:15 am

    Thanks for reminding us that things get better with age. It’s hard to believe that sometimes! I’m not a huge fan of eggplant but this dip looks like something I want to try. I’ll bet grilling it gives it so much flavor.

    Reply
    • Cathy says

      August 12, 2016 at 6:44 pm

      The grilling does give it a smoky boost Karen. Let me know if you give it a go and come over to the eggplant loving side!

  2. rebecca | DisplacedHousewife says

    August 9, 2016 at 4:55 pm

    Oh this looks so good Cathy! And yes, I totally agree…all of that stuff makes us who we are today!! xoxo

    Reply
    • Antonella says

      August 10, 2016 at 12:00 am

      Looks delicious! Can’t wait to try it! xo

    • Cathy says

      August 12, 2016 at 6:41 pm

      Yes Antonella! Let me know what you think!

    • Cathy says

      August 12, 2016 at 6:43 pm

      Right Rebecca? It’s not all pretty, but wouldn’t change it!

  3. Mary Ann | The Beach House Kitchen says

    August 10, 2016 at 6:10 pm

    I LOVE eggplant Cathy, so I’ll be trying this recipe for sure. We must have been channeling each other this week. I’ve got an eggplant recipe heading to the blog tomorrow too! Thanks for sharing this one. I can’t wait to try.

    Reply
    • Cathy says

      August 12, 2016 at 6:42 pm

      We’re definitely like-minded Mary Ann. I’m loving your eggplant pasta dish this week. To die for!

  4. Cheyanne @ No Spoon Necessary says

    August 11, 2016 at 5:10 pm

    5 stars
    I think most of us become better with age… at least I hope I have! lol. I think back on when I was younger and oh man, was I a highly opinionated, wild child. 😉 Love that you tied that concept into this dip, Cathy! I’m a huge eggplant fan, and I want to face plant into a big ‘ole vat of this delicious dip! I can only imagine how amazing this tastes after the flavors marry a bit. I am definitely whipping this together soon! I’ll need to double the recipe, because I have a feeling I will want a bowl of this all to myself! Cheers, friend!

    Reply
    • Cathy says

      August 12, 2016 at 6:41 pm

      Thanks Cheyanne! I’m a big eggplant lover too and I hope you enjoy!

5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Crispy Asian Chicken Wings served on a square plate, sprinkled with sesame seeds, scallion slices, and lime wedges. Crispy Asian Chicken Wings

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts

  • Pork chops bathed in creamy mushroom sauce with mushrooms scattered around. Pork Chops in Creamy Mushroom Sauce

  • Close up of the best flaky biscuits stacked up on a wooden board. Best Flaky Biscuits

  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.