Turkish Eggplant Dip – Creamy, Smoky & So Easy
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
- 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