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Turkish dips eggplant served in a traditional bowl with grilled flatbread on a rustic table
Elle

Turkish Dips Eggplant

This creamy and smoky Turkish dips eggplant recipe is a traditional Mediterranean mezze made with roasted eggplant, yogurt, garlic, and lemon. Perfect for dipping warm flatbread or serving alongside grilled meats, this 5-minute recipe is bold in flavor, rich in nutrients, and incredibly easy to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Healthy Recipes
Cuisine: Mediterranean, Turkish
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants
  • 2 garlic cloves finely minced
  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes optional
  • 1 tablespoon chopped fresh parsley optional
  • 1 teaspoon tahini optional

Method
 

  1. Preheat oven or grill and roast the eggplants whole until charred and soft, about 20–25 minutes.
  2. Cool the eggplants slightly, peel off the skins, and place the flesh in a strainer to remove excess liquid.
  3. Mash or blend the roasted eggplant flesh in a bowl until smooth.
  4. Add garlic, yogurt, lemon juice, salt, and optional tahini to the bowl and mix well.
  5. Slowly stir in olive oil until fully incorporated.
  6. Taste and adjust seasoning, then refrigerate for 30–60 minutes to chill.
  7. Before serving, garnish with parsley and red pepper flakes.
  8. Serve with warm pita or as part of a Mediterranean mezze platter.

Notes

  • Use tahini instead of yogurt for a vegan variation of this Turkish dip.
  • Grill the eggplants directly over a flame for an even smokier flavor.
  • Serve this eggplant dip with bulgur wheat pilaf or alongside grilled kebabs for a full Turkish meal.
  • Make a large batch—this dip keeps well in the fridge for up to 4 days.