Description
Turkish eggplant dip is a creamy, smoky Mediterranean meze made with roasted eggplant, yogurt, garlic, and lemon. This easy dip is rich in flavor, light in texture, and perfect for pairing with flatbread or a full mezze platter. A healthy appetizer that brings authentic Turkish cuisine to your table in just a few steps.
Ingredients
Scale
- 2 large eggplants
- 1 to 2 garlic cloves, finely minced
- 1/2 cup strained yogurt or Greek yogurt
- 2 tablespoons extra virgin olive oil
- Juice of 1 fresh lemon
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon smoked paprika or sumac (optional)
- Fresh parsley, pomegranate seeds, or paprika oil for garnish
- Serve with warm flatbread, lavash, or pita
Instructions
- Roast the whole eggplants on an open flame or in a 400°F (200°C) oven for 35–40 minutes until completely soft and charred
- Let the roasted eggplants cool slightly, then peel and discard the skins
- Scoop out the flesh, place in a colander or cheesecloth, and let drain for 10 minutes to remove excess moisture
- Mash the eggplant flesh with a fork for a rustic texture or pulse lightly in a food processor for a smoother dip
- Mix in the garlic, lemon juice, olive oil, yogurt, and salt until fully incorporated
- Taste and adjust seasonings, adding smoked paprika or sumac for an extra flavor boost
- Transfer to a serving bowl, garnish with fresh herbs, pomegranate, or paprika oil
- Chill for 30 minutes before serving to allow flavors to blend
- Serve cold or at room temperature with bread or as part of a mezze platter
Notes
- You can replace yogurt with tahini for a vegan version without losing creaminess
- For stronger flavor, chill the dip overnight and serve the next day
- Roast the eggplant over open flame for a more intense smoky flavor
- Add crushed walnuts or chopped roasted red peppers for regional variations
- If the eggplants are bitter, salt and let them sit for 20 minutes before roasting
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dips
- Method: Roasting
- Cuisine: Mediterranean, Turkish
Nutrition
- Serving Size: Per Serving
- Calories: 95 Kcal
- Sugar: 3g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: turkish eggplant dip, roasted eggplant yogurt dip, patlıcan ezmesi, mediterranean eggplant dip, healthy eggplant recipe, turkish appetizer, smoky eggplant spread