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.
This recipe is from my Aunt Maguy, who made this dip as an alternative to baba ganoush, and I just fell in love with it! This eggplant dip is similar in taste to the eggplant dip at the restaurant Cava. My favorite way to eat this tangy eggplant dip is with fresh pita bread or homemade fried pita chips.
Mediterranean Eggplant Dip
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
- 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).
- 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.
- 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.
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.
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 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.
Remove the charred skin from the eggplant, occasionally rinsing the eggplant exterior from the charred bits.
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.
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.
FAQs for Roasting Eggplant
No, do not roast eggplant directly on a glass stovetop.
Yes, you can roast an eggplant directly on a gas burner by holding the eggplant over the flame with tongs.
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
There are many Mediterranean eggplant recipes bursting full of flavor. Try these two eggplant dips that rock: oven-roasted baba ganoush without tahini or authentic baba ganoush recipe. Another great way to eat eggplant is this Mediterranean eggplant salad (betinjan meqli). Other Middle Eastern eggplant dishes are eggplant fatteh (Levantine savory eggplant bread pudding), sheikh el mahshi (Lebanese stuffed eggplants), and mes'ah (Egyptian fried eggplant in tomato sauce).
📋 Recipe
Mediterranean Grilled Eggplant Dip
Ingredients
- 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
- 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.
- Store the peeled and roasted eggplants in the freezer as-is for up to 6 months. When ready to prepare, thaw at room temperature and continue with the recipe steps.
- Store this Mediterranean roasted eggplant dip in an airtight container in the fridge for up to 5 days.
Jessica says
Delicious smoky eggplant dip. I didn’t use the pomegranate molasses and it turned out great.
Lily says
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.