Chunky Roasted Eggplant and Parmesan Dip


Preparation info

  • Serves


    • Difficulty


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By Todd Porter

Published 2013

  • About

When tender, purple globe eggplants come into season, this is a healthy dip that satisfies our cravings to snack with a minimum of calorie guilt. Made from roasted eggplants and fresh yogurt, it pairs well with celery and carrot sticks or your favorite whole-grain cracker. Yes, there’s Parmesan in the dip, but it brings out the zesty flavor. So consider it a compromise—it’s a mostly healthy dip. Enjoy!


  • Olive oil
  • 1 medium purple globe eggplant (about 1 pound / 455g)
  • Sea salt
  • Freshly cracked black pepper
  • ½ cup (120ml) yogurt
  • ½ teaspoon fresh lemon juice
  • ½ cup (50g) freshly grated Parmesan
  • 1 teaspoon red pepper flakes
  • Crackers or chips, for serving



    1. Preheat the oven to 350°F (175°C). Brush a sheet pan with oil.
    2. Slice the eggplant into rounds ½ inch (12mm) thick. Coat both sides of the slices with salt and set aside for about 30 minutes, to draw out the bitterness of the eggplant.
    3. Rinse the slices to remove the salt. Blot dry with paper towels.
    4. On the prepared sheet pan, arrange the eggplant in a single layer. Brush with oil. Season to taste with pepper.
    5. Roast for 30 minutes, or until the eggplant is soft. About halfway through roasting, flip the slices over on the sheet pan.
    6. Allow the eggplant to cool. Remove the peels and the seeds.
    7. In a blender, combine the eggplant pulp, ¼ teaspoon salt, the yogurt, lemon juice, Parmesan, and red pepper flakes. Blend to the consistency you prefer. (We prefer our dip on the slightly chunky side.)
    8. Chill the dip for about 30 minutes. Serve with crackers or chips of your choosing.