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Creamy, Garlic Eggplant Dip Appetizer with Crostini

Easy Roasted Eggplant Dip

This creamy Roasted Eggplant Dip is flavored with lemon and garlic. It's delicious with veggies, bread, or your favorite crackers.

Course Appetizer
Cuisine Mediterranean
Keyword Easy Roasted Eggplant Dip
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Cathy


  • 1 Medium Eggplant
  • 2 TBS Mayonnaise
  • 5 TBS Olive Oil (divided)
  • Juice of 1/2 a lemon
  • 1/2 tsp Garlic powder
  • 1/4 tsp Paprika
  • 1 Pinch Salt and Pepper (to taste)
  • 1/2 TBS Chopped Pistachios or Parsley (optional garnish)


  1. Preheat oven to 375 degrees F
  2. Rinse and dry the eggplant, and chop into 1 inch pieces. (I like to leave the skin on, but if you prefer to peel your eggplant, you can.)

  3. Place the chopped eggplant onto a lined baking sheet, and drizzle with 2 TBS olive oil, salt and pepper. Toss the eggplant gently to coat, and bake for 30 minutes.

  4. Remove the eggplant from the oven, and allow it to cool while you mix the other ingredients.

  5. In a small bowl, combine the lemon juice, mayonnaise, 3 TBS olive oil, garlic powder, and paprika and mix well.

  6. Once the eggplant is cool enough to handle, add it to a food processor or small counter top blender along with the lemon & mayo mixture. Pulse or blend until smooth.

  7. Taste and adjust the seasoning if needed. Then, pour the dip into a serving bowl. Garnish with chopped pistachios or fresh parsley for a little pop of green. Add an extra drizzle of olive oil, and enjoy!