Smoked Eggplant Dip Recipe

Published on
June 30th 2023
Last updated on March 20th 2024
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes.
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Close up view of Smoked Eggplant Dip
Top view of Smoked Eggplant Dip

Roasting and charring eggplant infuse the flesh with pleasant smoky aromas and flavors. And when peeled and blended, it creates an extra creamy vegan and keto-friendly dip. Smoked Eggplant Dip is a tasty addition to any party snack board or a beneficial solution to curb midday hunger cravings. That's because it's packed with fiber and heart-healthy fats that keep you full. Serve with our homemade Keto Tortilla Chips or Keto Seed Crackers.

Can you eat eggplant skin?

Yes, eggplant skin can be consumed after being cooked; raw or uncooked eggplant skin is insensitive, making it inedible.   

Why do you soak eggplant before cooking?

Eggplant is typically coated in a thin layer of coarse salt to help draw out any bitter flavors from the eggplant and add flavor. This step can be skipped if you don't mind a touch of bitterness in your food. 

What is the dip made from eggplant?

This eggplant dip is made from tahini paste, lemon juice, ground cumin, smoked paprika, salt, and olive oil. 

how long will eggplant dip last in refrigerator?

Eggplant dip will last in the fridge for up to 3–4 days in a sealed container. 

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Author: Jennifer Dodd
Average: 5 (2 votes)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
4 persons


Optional Garnish
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Preheat the oven to 400 °F. Wash, dry and place the eggplants onto a baking sheet

Prepare oven

Place the eggplant in the oven to roast and char for 20 minutes, rotating the eggplant halfway through until the center has softened and the skin is fully burned. 

Cooking the eggplants

Remove the eggplant from the oven, letting it cool down for 15 minutes or until you can handle it using your hands. 

Cooling the eggplants

Use your fingers to peel off the layer of charred skin and the eggplant stem, discarding both. 

Remove skin of eggplants

Add the cooked eggplant, tahini paste, lemon juice, ground cumin, smoked paprika, sea salt, and olive oil to a food processor or blender. Pulse the mixture for a few minutes, scraping down the sides until smooth. 

Process eggplants and the rest of the ingredients

Use a spatula to scrape the dip into a bowl, garnishing with smoked paprika and chopped parsley before serving alongside your favorite vegetables, toasted bread, crackers, or tortilla chips. 

Serving the Smoked Eggplant Dip
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