Mediterranean Eggplant Dip


My mom sent me a few Taste of Home magazines recently and actually my hubby found this recipe that he wanted me to try. He loves eggplant and I have finally acquired a taste for it as well. The recipe is pretty simple to put together and tasted great with small thick slices of bread.



  • 1 large eggplant (about 1- 1 1/2  pounds), peeled
  • 1 small onion, coarsely chopped
  • 6 garlic cloves, peeled
  • 3 Tablespoons olive oil
  • 1 cup sour cream
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt


  1. Preheat your oven to 400 degrees F (200 C). Cut the peeled eggplant crosswise into 1 inch slices. Place on a greased rimmed cookie sheet. Top with onion and garlic cloves. Drizzle over with oil.
  2. Roast for about 40-45 minutes or until the eggplant is very soft, turning the vegetables over half way through. Cool slightly.
  3. Place the eggplant mixture into a food processor and process until well blended. Pour into a large bowl and stir in the sour cream, lemon juice and salt.
  4. Sprinkle with parsley and serve with bread of your choice.



The original recipe calls for 2 cups of sour cream, which after adding 1 cup and testing it, I thought adding the full amount would take away from the delicious eggplant flavor.  Also, they gave the option of adding liquid smoke, but my eggplant got a little charred in the oven and that gave it some great smoky flavor without needing to add more.


Recipe adapted from Taste of Home magazine, April/May 2014


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