Greek Eggplant Dip

by Michele Pesula Kuegler | March 17th, 2009 | Appetizers, Healthy Cooking, Recipes, Tapas Monday

In our house, both my husband and I enjoy cooking.  In fact, we love a lazy Sunday where we can spend the afternoon in the kitchen making a variety of culinary creations.  However, until last weekend we had an obstacle or two when cooking.

The biggest obstacle was our stove, which was in sad shape.  The broiler didn’t work, and the gas burners were temperamental.  As it is with appliances, these ailments were degenerative, getting progressively worse with time. Since we were ready to replace the stove, we decided we should have a few small kitchen repairs done and have the kitchen repainted at the same time.  So for a couple weeks, we had diminished cooking abilities, as the kitchen work was completed and we awaited our stove’s arrival.

With the kitchen work finished and the stove installed last Thursday, we were excited to put it to use.  Over the weekend, we tried the stove portion, making an assortment of scrambled eggs, paninis, and tea for the family, and the oven portion, baking a cheesecake and some brie.  Last night, I finally got to use the broiler for one of our Monday night tapas dishes, Greek Eggplant Dip.

Having our new stove makes the kitchen feel whole again.  We have returned to our world of menu planning without considering if the recipe requires a broiler or if a temperamental burner will work.  Our culinary creating can begin again.

Greek Eggplant Dip


  1. 1 large eggplant (about 1-1/2 pounds)
  2. 1/2 yellow onion, diced
  3. 1/2 garlic clove, minced
  4. 1 tsp. dried parsley
  5. 1/4 tsp. dried thyme
  6. 1/2 tsp. Italian seasoning
  7. 1 Tb. olive oil
  8. 1 Tb. red wine
  9. 1/2 Tb. capers
  1. Preheat broiler.
  2. Wash eggplant, dry, and pierce with fork.
  3. Place under broiler on broiling pan about 6 inches from flame.
  4. Turn eggplant every 6 minutes, until cooked on all sides and very tender. Remove from oven, and allow to cool completely, about 30 minutes.
  5. Cut eggplant in half, and remove the majority of the seeds.
  6. Remove peel and discard.
  7. Take small amounts of the pulp, and squeeze the moisture out of it, using paper towels.
  8. Place eggplant in blender, and add onion, garlic, parsley, thyme, Italian seasoning, olive oil, vinegar, and capers.
  9. Blend until smooth.
  10. Place pureed dip in a covered serving dish, and chill for at least 3 hours.
  11. Serve with toasted pita chips.
Think Tasty

  1. Hi

    Your recipe sounds really good, I have never had eggplant dip before. Thanks for sharing 🙂

    Ms Recipe

  2. TR Hughes says:

    That sounds super yummy! Can’t wait to try it!

  3. Liane says:

    The funny thing is, I’m not a fan of eggplants but I sure am a fun of dips. Then again, it wouldn’t do do justice if I just stick to the dips. Will try your recipe if I had some nice slacking time coming.

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