Register    Reset Password

Eggplant and Garlic Dip

Submitted by: mlsurgi on January 17, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Eggplant and Garlic Dip

This is a recipe we provide at Winter Sun Farms, our frozen local fruits and vegetables CSA here in Asheville, NC. We take abundant produce in summer, freeze and package it for distribution in the cold winter months. We roast and puree lots and lots of eggplant, it’s the only way it really freezes well, and makes all sorts of wonderful dips and soups.

Difficulty: Easy

Servings: 6-8

Prep Time: 45 minutes  


1 container roasted eggplant puree, thawed (about 16 oz)
1 head garlic
Juice of 1 lemon
3 Tbsp chopped fresh parsley
1/4 cup plain yogurt
1/4 cup good olive oil
Dash hot pepper flakes or Tabasco
Salt and pepper to taste


Preheat oven to 400 degrees.

Peel away the outer layers of the garlic bulb papery skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic head on a sheet of aluminum foil. Drizzle a couple teaspoons of olive oil over the head, using your fingers to make sure the garlic head is well coated. Wrap tightly with foil. Bake at 400¬įF for 30-35 minutes, or until the cloves feel soft when pressed. Let cool, and then press out each soft clove.

Put eggplant puree, lemon juice, parsley, yogurt and garlic in the bowl of a food processor and pulse about 10 times until smooth.

While the machine is running, gradually incorporate the olive oil in a steady, thin stream.

Add the hot pepper flakes, salt and pepper, pulse to incorporate.

Refrigerate overnight for flavors to blend, then bring to room temp before serving in a pretty bowl surrounded to toasted pita bread, crackers or raw veggies.

Categories: Appetizers & Snacks, Dips, Freezing

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


One review | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 1-1

    How do you roast your eggplant?

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!