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    Home » Recipes » Dips and Sauces

    Mediterranean Grilled Eggplant Dip

    By Maguy・Published: Sep 5, 2023・Updated: Feb 19, 2022・Post may have affiliate links.

    Jump to Recipe Print Recipe

    This Mediterranean grilled eggplant dip is made with crushed fresh garlic, lemon juice, fresh mint, chopped green onions, tomatoes, pomegranate molasses (optional), and extra virgin olive oil. This refreshing vegan fiber-filled dip is perfect with French bread, pita chips, or fresh pita bread.

    grilled eggplant dip with mint in a serving platter with tomatoes and chopped green onions

    This easy eggplant dip is a great option for the Mediterranean diet, or any other healthy diet emphasizing fresh vegetables.

    For all of you eggplant lovers, here are two more eggplant dips that rock: oven-roasted baba ganoush without tahini and authentic baba ganoush recipe. Another great way to eat eggplant is this Mediterranean eggplant salad (betinjan meqli). Or try some of these Middle Eastern eggplant dishes: eggplant fatteh (Levantine savory eggplant bread pudding), sheikh el mahshi (Lebanese stuffed eggplants), and mes'ah (Egyptian fried eggplant in tomato sauce).

    What's Great About This Recipe

    This Mediterranean eggplant recipe makes an unbelievably tasty side dish, dip, or vegan main course. Mediterranean flavors of freshly squeezed lemon juice, mashed garlic cloves, fresh mint, tomatoes, olive oil, and pomegranate molasses are mixed with smoky, fire-grilled eggplant. Not only does eggplant have numerous health benefits, but it's so delicious and versatile.

    Ingredient Notes

    whole large purple eggplants
    • Large eggplants: When roasting the eggplant on the flame, the outer skin chars, and the eggplant becomes delicate. I recommend using large purple eggplants for this recipe (rather than Japanese eggplant or Chinese eggplant).
    • Fresh mint: Use fresh mint leaves if possible or substitute dried mint.
    • Garlic: Mash the garlic with a mortar and pestle into a paste so it evenly distributes within the eggplant. Pressed garlic using a garlic press is a second option that works as long as the garlic press crushes the garlic, similar to a paste.
    • Fresh lemon juice: Squeeze the lemon with a lemon juicer or handheld lemon squeezer.
    • Green onions: Use green onions or chives.
    • Tomatoes: Any tomato works: grape tomatoes, cherry tomatoes, tomato on the vine, Roma tomatoes, or beef steak tomatoes. Cut the tomato into thin slivers.
    • Pomegranate molasses (optional): Pomegranate molasses (or dibz roman in Arabic) is a thick syrup made from pomegranate. It's sweet, tangy, and used in many Lebanese recipes like fattoush, sheikh el mahshi, baked stuffed kibbeh, beef sambousek, and lahm bi ajeen.

    See the recipe card at the bottom of the post for quantities.

    How To Make Grilled Eggplant Dip

    Prepare the hot grill. Cut a few slits into the eggplant. Grill eggplants on an open flame. Don't be afraid to char the eggplant skin because it will be removed.

    Pro Tip: The charred outer skin is what makes the smoky flavor of the eggplant dip.

    whole eggplant on a wood fire grill with a flame roasting the outside

    Turn the eggplant on the flame using tongs. Remove the eggplants when they soften and collapse (about 5 to 8 minutes).

    flipping the fire roasted whole eggplant

    Allow the eggplants to cool off for about 15 minutes while preparing the other ingredients. Mash the garlic with salt using a mortar and pestle. Squeeze the lemons. Wash and remove the leaves from the fresh mint. Wash and chop the green onion and tomatoes.

    removing the skin from the fire roasted charred eggplant

    Remove the charred skin from the eggplant, occasionally rinsing the eggplant exterior from the charred bits.

    whole fire roasted eggplant with the skin removed on a plate

    Add the mashed garlic, lemon juice, and salt in a large bowl. Mash or mix the eggplant well. Pour the roasted eggplant into a serving dish. Top with the fresh mint, chopped green onions, and sliced tomatoes. Drizzle olive oil and pomegranate molasses on top prior to serving.

    grilled eggplant dip with mint and garlic

    Tips and Tricks

    • Fire roast the eggplant. Smoky eggplant is key for this eggplant dip, so roast the eggplant over an open flame if possible. Don't worry if the skin is heavily charred because it will be removed. The first time you make this recipe, this may feel a little uncomfortable. Trust the process.
    • Remove the charred skin delicately. Allow the eggplant to cool, then remove the charred outer skin carefully. Rinse the roasted eggplant under the sink faucet to remove any charred bits.
    • Mash the garlic into a paste. Chopped or minced garlic is not an appropriate substitute because the garlic will be chunky. My favorite way to make the garlic into a paste is using a mortar and pestle. Another option is using a garlic press, but make sure the garlic is fully crushed.
    • Roast a large amount of eggplants (like I did in the photos) for the freezer. Peel the eggplant and freeze in a freezer-friendly bag. This grilled eggplant is suitable for use in baba ghanoush or this recipe.

    Variations and Substitutions

    • Omit the pomegranate molasses. It might be hard to find at your local grocery store. I buy my molasses from the Middle Eastern supermarket or Amazon.
    • Substitute dried mint for fresh mint. Fresh mint is better, but dried mint works, too.
    • Experiment with other fresh herbs like fresh basil, thyme, or rosemary.
    • Mash a spicy pepper with the garlic for some heat. Chop a spicy pepper and mash it with the garlic into a paste.
    • Char the outside of the eggplant on a gas burner in the kitchen if no grill is available. Use tongs to hold the eggplant over the burner. Char the eggplant flesh, then move it to a baking dish (or baking sheet). Bake in the oven at 400 ℉ (205 ℃) until soft for about 20 minutes. Charred eggplant brings out an amazing flavor of the eggplant.

    Equipment

    • Roast the eggplant on a grill or grill pan. Or, roast in the oven with a sheet pan, large baking tray, or baking sheet.
    • Turn the eggplant with tongs.
    • Mash the garlic with a mortar and pestle.
    • Chop the green onions and tomato with a chef's knife and cutting board.
    • Squeeze the lemon juice with a lemon squeezer.

    Storage

    Store this Mediterranean roasted eggplant recipe in an airtight container in the fridge for up to 5 days.

    Store grilled and peeled eggplants in the freezer for up to 6 months. Don't mix anything with the roasted eggplant until ready to prepare the eggplant dip with mint. When ready to prepare, remove and thaw from the freezer. Proceed with the recipe steps.

    FAQs

    Can you roast eggplant directly on a glass stovetop?

    No, do not roast eggplant directly on a glass stovetop.

    Can you roast eggplant directly on a gas burner?

    Yes, you can roast an eggplant directly on a gas burner by holding the eggplant over the flame with tongs.

    What is the best way to roast the whole eggplant?

    The best way to roast eggplant is on an open flame from a grill. It takes less time than using a gas burner.

    Mediterranean Eggplant Recipes

    • sheikh el mahshi on a plate
      Sheikh El Mahshi (Stuffed Eggplant)
    • close up of middle eastern eggplant salad in a bowl
      Betinjan Meqli (Fried Eggplant Salad)
    • eggplant fatteh
      Vegetarian Eggplant Fatteh (Fattet Batinjan)
    • oven-roasted baba ganoush with pomegranate
      Baba Ganoush Without Tahini

    Recipes With Pomegranate Molasses

    • fatoosh chopped salad with pomegranate and pita chips
      Lebanese Fattoush Salad With Fried Pita Chips
    • sheikh el mahshi on a plate
      Sheikh El Mahshi (Stuffed Eggplant)
    • baked stuffed kibbeh cross section view in a tray
      Lebanese Baked Stuffed Kibbeh
    • fried beef sambousek on a plate
      Lebanese Beef Sambousek

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    📋 Recipe

    fire roasted eggplant dip with garlic and mint

    Mediterranean Grilled Eggplant Dip

    Author: Maguy
    Course: Appetizer
    Cuisine: Lebanese
    Prep: 10 minutes mins
    Cook: 10 minutes mins
    Total: 20 minutes mins
    5 from 1 vote
    Print Pin Rate Email
    Servings 4
    This grilled eggplant dip is fire-roasted and mixed with crushed garlic, lemon juice, fresh mint, and drizzled with olive oil.

    Ingredients
     
    US Customary - Metric

    • 2 large purple eggplant about 1.5 lbs
    • 3 garlic cloves mashed
    • 1 juicy lemon squeezed
    • 20 to 25 fresh mint leaves
    • 1 green onion chopped
    • ½ Roma tomato sliced
    • salt to taste
    • 1 tablespoon olive oil drizzled on top
    • 1 tablespoon pomegranate molasses drizzled on top

    Instructions

    • Roast the eggplants on an open flame using a grill. Turn the eggplant on the flame using tongs. Remove the eggplants when they soften and collapse (about 5 to 8 minutes). Allow the eggplants to cool while preparing the other ingredients.
    • Mash the garlic with a pinch of salt using a mortar and pestle. The garlic should be pulverized into a paste. Squeeze the lemon. Chop the green onion and tomato. Remove the leaves from the fresh mint sprigs.
    • Using your fingers, remove the charred bits of the eggplant skin from the eggplant. Use water if needed to rinse the bits and pieces sticking. Set the roasted eggplant aside.
    • In a bowl, add the roasted peeled eggplants, mashed garlic, lemon juice, and salt to taste. Mash the roasted eggplant with a pestle in the bowl to combine everything evenly. 
    • Pour the eggplant into a serving platter. Top with fresh mint, green onions, sliced tomatoes, olive oil, and pomegranate molasses.

    Notes

    1. Alternatively roast the eggplant on a gas burner inside using tongs. Roast one at a time until the skin chars, then continue cooking in the oven at 400 ℉ (205 ℃) until soft for about 20 minutes.
    2. Store the peeled and roasted eggplants in the freezer as-is. When ready to prepare, thaw at room temperature and continue with the recipe steps.

    Nutrition

    Serving: 1 /2 cup | Calories: 118 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 0 g | Polyunsaturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 412 mg | Fiber: 6 g | Sugar: 9 g

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    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Jessica

      April 03, 2022 at 3:42 pm

      5 stars
      Delicious smoky eggplant dip. I didn’t use the pomegranate molasses and it turned out great.

      Reply
      • Lily

        April 03, 2022 at 3:44 pm

        Thanks for the comment! If you can't find the pomegranate molasses at your supermarket or Middle Eastern grocery store try checking out this pomegranate molasses on Amazon.

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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