Grilled Eggplant Dip with Pita Crisps

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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.

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.

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?

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

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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.