Easy Eggplant Dip. Only Three ingredients
This easy eggplant dip contains just three ingredients: roasted eggplant, garlic, and creamy mayonnaise. Simply blend them together with an immersion blender until smooth, and you’ll have a luscious dip or a spread. The smoky sweetness of the roasted eggplant perfectly complements with the garlic, while the mayonnaise adds a velvety texture that keeps you coming back for more. For better looking pictures I decided to add some chopped herbs and walnuts, but you don’t have to. It is good as it is. Serve it alongside some fresh veggies or slather it on your favorite bread, and watch it disappear.
When I was a child, I used to dislike eggplant so much. My mom couldn’t make me eat it no matter how she prepared it. One day, she made this dip, and I asked her what it was. She spread it on a piece of bread and gave it to me without explaining. I took a bite and fell in love with that silky texture. When she told me that it contained eggplant, I couldn’t believe it. It was so simple, yet so delicious.
How to cook the eggplant?
Grilling – This is my preferred method of cooking eggplants. Preheat a grill on high. Wash the eggplant and make several deep cuts in the eggplant. Eggplants tend to explode when cooked whole. These cuts will prevent that from happening. You can also split the eggplant in half. This will reduce the cooking time. Cook the eggplant or eggplant halves for about 5 minutes per side (depending on size) or until soft. For large whole eggplant turn every 5 minutes until soft and cooked through.
Roasting – preheat the oven to 450F. Line a baking sheet with parchment paper. Wash and cut your eggplants lengthwise. Place them on the baking sheet with the flesh down. Depending on the size of the eggplants roast for about 20-30 minutes. Allow them to cool off before you are trying to scoop out the flesh.
Helpful tips about making the eggplant Dip
Be very careful when you roast or grill the eggplant. If you decide to cook it whole, make some deep cuts on the surface of the eggplant. Eggplants tend to explode when cooked whole. I had a horrible accident with an eggplant at the beginning of last year. I decided to grill an eggplant whole and I poked some holes with a knife in it before putting it on the grill. Unfortunately, that wasn’t enough. When I opened the the grill the eggplant exploded and burned me badly. There are still some scars on my arms from that accident. I recommend cutting the eggplant in half, lengthwise. You will reduce the bake time in half, and you will prevent accidents.
If you don’t have an immersion blender you can cut the roasted eggplant finely with a knife. You can also use a food processor.
Use your favorite mayonnaise. If you don’t like the flavor of the mayonnaise you are not going to like the flavor of this dip. I don’t like most of the store bought mayonnaise. That is why I like to make my own. Here you can find my go to mayonnaise recipes.
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Easy Eggplant Dip
Ingredients
- 1 large eggplant or few small ones, about 2 lbs
- ¼ cup mayonnaise I used homemade
- 1 garlic clove
- salt and pepper to taste
Toppings
- chopped fresh parsley, dill, walnuts optional
Instructions
- Wash the eggplant and cut in half. If you decide to roast it whole make deep horizontal cut into it to prevent it from bursting.
To roast the eggplant
- Preheat an oven or a grill to 450F. Split the eggplant in half or use knife to make a few deep slices into it. Roast the eggplant for about 20 minutes or until it is soft. You can turn it halfway through roasting for an een cook.
- To grill the eggplants
- Preheat a grill on high. Split the eggplant in half or use knife to make a few deep slices into it. Grill the eggplant s for about 5 minutes per side (depending on size) or until soft.
- Once the eggplant is roasted add it in a pot with a lid and cover to steam. This step will ensure easy peeling.
- After the eggplant is cool enough to handle peel the skin and transfer it in a large wide mouth jar.
- Agg one garlic clove, some salt and the mayonnaise to the same jar.
- Insert the immersion blender in the jar and blend until smooth.
- Transfer the eggplant dip in a serving bowl. You can serve right away with your favorite bread or crackers.
- I topped it with fresh herbs and chopped walnuts for better presentation, but this is totally optional.
- Store leftover dip in an airtight container in the fridge.
Other eggplant dip recipes you might like
Eggplant Dip with Chickpeas Walnuts and Turmeric