Gluten-Free Smoked Eggplant Dip
By the Gluten Free Recipes team ·
This smoky and creamy dip offers a delightful balance of savory eggplant and tangy creaminess, perfect for any gathering. Its rich, velvety texture is complemented by fresh herbs and a hint of spice, making it an irresistible appetizer.
At a glance: This medium party and appetizers recipe yields 8 servings in about 40 minutes (20 min prep, 20 min cook). It uses 9 ingredients — including eggplants, plain greek yogurt or dairy-free alternative, extra virgin olive oil — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Smoked Eggplant Dip: When preparing this party and appetizers recipe, exercise caution with all ingredients, especially those that may be processed in facilities that also handle gluten-containing grains. Always check for gluten-free certifications on packaged items like yogurt and chips In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Smoked Eggplant Dip: This recipe is naturally gluten-free, relying on whole ingredients like eggplant and corn for its base. Always ensure any added dairy or processed ingredients are certified gluten-free.
Ingredients
- 2 large eggplants
- 1 cup plain Greek yogurt or dairy-free alternative
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper, or to taste
- 1 bag certified gluten-free corn tortilla chips or vegetable sticks for serving
Instructions
- 1
Preheat your broiler to high, or prepare your grill for direct heat. Pierce the eggplants several times with a fork, then place them directly under the broiler or on the grill grates. Cook for about 15-20 minutes, turning occasionally, until the skins are charred and the flesh is very soft and collapsed, about 15-20 minutes.
- 2
Once the eggplants are cool enough to handle, carefully slice them in half lengthwise and scoop out the tender flesh into a colander set over a bowl. Let the flesh drain for about 10 minutes to remove excess moisture, then transfer it to a food processor.
- 3
Add the Greek yogurt, extra virgin olive oil, fresh lemon juice, minced garlic, chopped parsley, salt, and black pepper to the food processor with the eggplant flesh. Process until the mixture is smooth and creamy, scraping down the sides as needed, about 2-3 minutes.
- 4
Taste the dip and adjust seasonings as necessary, adding more salt, pepper, or lemon juice to achieve your desired flavor profile. The dip should have a rich, smoky aroma and a smooth, spreadable consistency.
- 5
Transfer the smoked eggplant dip to a serving bowl. Drizzle with a little extra olive oil and garnish with more fresh parsley if desired. Serve immediately with certified gluten-free corn tortilla chips or an assortment of fresh vegetable sticks for dipping, allowing about 5 minutes for plating.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Greek yogurt adds protein and tang; plain regular yogurt gives a lighter, moister crumb.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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