One-Pot Silky Roasted Eggplant Dip with Zesty Lemon-Herb Drizzle

Sara Coleman

This creamy, smoky eggplant dip is made entirely in one pot for minimal cleanup, featuring a bright, herbaceous drizzle that elevates the roasted flavors. It's a perfect, elegant appetizer for any gathering.

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Prep Time 15

Cook Time 45

Total Time 1

Servings 6 servings

Calories 120 kcal

Ingredients

2 lb eggplant about 2 medium, cut into 1-inch cubes
1 tbsp olive oil plus extra for drizzling
4 cloves garlic minced
1 tsp salt or to taste
0.5 tsp black pepper freshly ground
0.25 cup fresh parsley finely chopped
2 tbsp fresh lemon juice about 1 lemon
1 tsp lemon zest finely grated
0.25 cup fresh cilantro leaves and tender stems, chopped

Notes

Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight. Make-Ahead: Prepare the dip up to 2 days ahead and store. Prepare the lemon-herb drizzle fresh for best flavor. Reheat gently on the stovetop or in the microwave. Variations: Add a pinch of smoked paprika to the drizzle for extra smokiness. For a creamier texture, blend the roasted eggplant with 2 tablespoons of tahini. Serve with: Warm pita wedges, cucumber slices, carrot sticks, or as a sandwich spread.