High-Protein Spicy Eggplant Dip Recipe

Learn how to make this homemade high-protein spicy eggplant dip with perfectly charred eggplant and creamy Greek yogurt. This best-ever Mediterranean-inspired easy baking recipe transforms humble ingredients into a protein-packed appetizer with smoky depth and just the right amount of heat.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

35 mins

Serves:

8 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 large eggplants (about 1kg total)</li><li class="ingredients-single-item">200g Greek yogurt (full-fat)</li><li class="ingredients-single-item">150g cooked chickpeas, drained and rinsed</li><li class="ingredients-single-item">3 garlic cloves, peeled</li><li class="ingredients-single-item">2 tbsp tahini</li><li class="ingredients-single-item">1 tbsp lemon juice, freshly squeezed</li><li class="ingredients-single-item">2 tbsp extra virgin olive oil, plus extra for drizzling</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½-1 tsp chili flakes (adjust to taste)</li><li class="ingredients-single-item">½ tsp sea salt</li><li class="ingredients-single-item">¼ tsp freshly ground black pepper</li><li class="ingredients-single-item">2 tbsp fresh parsley or cilantro, chopped</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 290 calories

🥑 Fat: 9 g

🧈 Saturated Fat: 2 g

🍞 Carbohydrates: 5 g

🍭 Sugar: 3 g

🍗 Protein: 45 g

🫀 Cholesterol: 165 mg

🧂 Sodium: 420 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Grill or gas stove (for charring eggplant)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or aluminum foil. Pierce the eggplants all over with a fork (this prevents them from bursting during baking) and place them on the prepared baking tray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bake the eggplants for 35-40 minutes, turning halfway through, until they're completely soft and the skin is charred. The eggplants should collapse slightly and feel very tender when pressed gently. This slow roasting develops a deep, smoky flavor that's essential for an authentic dip.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove the eggplants from the oven and let them cool until you can handle them comfortably, about 10-15 minutes. Split them lengthwise and scoop out the soft flesh, discarding the skin. Place the flesh in a colander over a bowl and let it drain for 10 minutes to remove excess moisture. This prevents your dip from becoming watery.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, toast the chickpeas in a dry pan over medium heat for about 5 minutes, stirring occasionally. This simple step adds a wonderful nutty flavor and slightly crisp texture to some of the chickpeas that will give your dip more dimension.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a food processor, combine the drained eggplant flesh, Greek yogurt, two-thirds of the chickpeas (reserving some for garnish), garlic, tahini, lemon juice, olive oil, cumin, smoked paprika, chili flakes, salt, and pepper. Pulse several times, then process until you reach your desired consistency – I recommend leaving it slightly chunky for texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Taste and adjust seasonings as needed. The flavors will develop and intensify as the dip rests, so consider this when adjusting the spice level. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to serve, drizzle the dip with additional olive oil, sprinkle with the reserved chickpeas, a dusting of smoked paprika, and the chopped fresh herbs. The dip will keep in an airtight container in the refrigerator for up to 3 days, though the flavors are best on the day it's made.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in High-Protein Spicy Eggplant Dip Recipe?

This protein-rich dip features roasted eggplants, Greek yogurt, chickpeas, tahini, lemon juice, garlic, olive oil and aromatic spices including cumin, smoked paprika and chilli flakes. Fresh herbs like parsley or coriander add brightness to this Mediterranean-inspired appetiser.

How to cook High-Protein Spicy Eggplant Dip Recipe at home?

Learn how to cook High-Protein Spicy Eggplant Dip Recipe by first roasting whole eggplants until completely tender and charred. Then scoop out the flesh, drain excess moisture, and blend with Greek yogurt, toasted chickpeas, tahini, lemon juice, garlic and spices. The dip benefits from resting time, allowing flavours to meld into a smoky, creamy texture with just the right kick of heat.

Can I make this eggplant dip ahead of time for a party?

Yes! This dip actually improves with time as flavours develop. You can make it up to three days ahead and store in the refrigerator in an airtight container. For best presentation, add the olive oil drizzle, reserved chickpeas and fresh herbs just before serving to your guests.

What's the best method for achieving that authentic smoky flavour in eggplant dip?

The most authentic smoky flavour comes from charring the eggplants directly over an open flame on a gas hob or BBQ until blackened all over. Alternatively, roasting them in a very hot oven until the skin blisters and chars will also impart that distinctive smoky depth essential to Mediterranean eggplant dips.

How can I adjust the protein content of this eggplant dip?

To increase protein, add more Greek yogurt (using 0% fat variety maintains protein while reducing calories) or blend in extra chickpeas. For a vegan high-protein option, replace the yogurt with silken tofu or add a scoop of unflavoured protein powder. Each substitution will slightly alter the texture and flavour profile.

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