This easy and simple eggplant dip recipe is similar to baba ganoush (no tahini) and is the perfect stellar side dish for crackers, vegetables, curry, and rice.

Wood bowl of brown dip garnished with chopped parsley and lemon zest. Purplee and white napkin in background. Side view.

This eggplant dip recipe is a form of baba ganoush without tahini. It comes from a dear woman who taught me about cooking and she would have this at her lunch table with all sort of greens, curries, and rice.

Ingredients on a wood cutting board: raw eggplant, lemon, parsley sprigs, salt, pepper, and olive oil with a Tablespoon.

How To Roast Eggplant For A Dream Dip

This eggplant dip is simple and easy. Having said that eggplant takes a long time to cook in the oven.

Preheat oven to 425F. Poke eggplant with a knife or fork several times.
Bake on a lined baking sheet for easy clean up for 60-75 minutes (turning once) or until the middle is tender and the outside is collapsed.
Scoop out seeds and remove peel.
Dice flesh and stir in all other ingredients.

Collapsed cooked purple eggplant on a piece of parchment paper.

Variations on Creamy Eggplant Dip

This eggplant dip without tahini can be made with several variations. Try:

Switching the parsley to mint, rosemary, thyme, or oregano
Adding a spice like cumin, coriander, five spice, paprika, or curry powder.
Switching out the lemon juice for your favorite vinegar.
Add a fresh chopped jalapeno or fresh spicy chili.

Tips For Making Simple Eggplant Spread

Choose an eggplant that is medium sized and firm. Huge eggplants generally have a lot of seeds. Look for a long neck. Eggplants with long necks generally have smaller seed ratios.

Cooked Eggplant cut in half on a parchment lined sheet pan with different bowls of ingredients in the background. top down view.

Things In My Kitchen:

Microplane Zester - Finely zests citrus fast and easy.
Teak Cutting Board - Sustainably harvested, easy on knives, got the juice grooves, and pretty.

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Wood bowl of brown dip garnished with chopped parsley and lemon zest. Purplee and white napkin in background. Top view.

Simple Eggplant Dip (No Tahini)

Wood bowl of brown dip garnished with chopped parsley and lemon zest. Purplee and white napkin in background. Top view. Close up.

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This easy and simple eggplant dip recipe is similar to baba ganoush (no tahini) and is the perfect stellar side dish for vegetables, curry, and rice.

Author: Beckie Hemmerling
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 1 hour 25 minutes
Yield: 5
Category: Dip
Method: Oven
Cuisine: International
Diet: Vegetarian

Ingredients

2 medium eggplant
1 lemon zested and juiced (or 2 tablespoon white wine vinegar)
¼ cup extra virgin olive oil
1 ½ teaspoon salt
pinch white or black pepper
¼ cup parsley chopped

Instructions

Preheat oven to 425F and line a sheet pan with foil or parchment for easy clean up.
Puncture eggplants several times with a knife or fork.
Cook eggplants on sheet pan for 1 hr 15 minutes or until eggplant is collapsed and ooey gooey, turning once.
Cut eggplant in half, allow to cool, and remove and discard seeds with a ½ teaspoon.
Gently remove flesh from skin with same teaspoon and place in a bowl.
Mix in lemon juice, olive oil, salt, and pepper.
Taste it and add more salt, lemon juice or olive oil to taste.
Garnish with parsley and lemon zest.