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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.