Eggplant Dip with Capers and Pine Nuts Recipe

Introduction

This eggplant dip with capers and pine nuts is a smoky, flavorful spread perfect for gatherings or a simple snack. Roasting the eggplants until charred brings a rich depth to the creamy, garlicky mixture, accented by bright lemon and savory capers.

Ingredients

• 2 large eggplants (about 2 pounds total)
• ¼ cup extra virgin olive oil (plus more for drizzling)
• 1-2 garlic cloves (grated or very finely minced)
• 3 tablespoons fresh lemon juice
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano leaves)
• ¼ teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• 1 tablespoon capers (drained)
• 1 tablespoon flat-leaf parsley (chopped)
• 2 tablespoons toasted pine nuts (for garnish, optional)
• Crostini, pita chips, crackers, or raw veggies (for dipping)

Instructions

1. Step 1: Preheat a grill to high heat.
2. Step 2: Place the whole eggplants directly over the flame or on the grill grates. Char them on all sides, turning occasionally, until the skin is blackened and the flesh feels collapsed and very soft, about 20-25 minutes depending on size. You can also do this over a wood fire, charcoal grill, gas burner, or under a broiler.
3. Step 3: Transfer the eggplants to a bowl and cover tightly with plastic wrap, a kitchen towel, foil, or place in a paper bag. Let them steam for 10-15 minutes to loosen the skins.
4. Step 4: Once cool enough to handle, peel away the charred skin and discard any large seed pockets.
5. Step 5: Add the eggplant flesh to the bowl of a food processor, then add the olive oil, garlic, lemon juice, oregano, and red pepper flakes. Pulse several times to combine and blend until you reach your desired consistency.
6. Step 6: Season to taste with salt and pepper, then add the capers and parsley and pulse one or two more times to combine.
7. Step 7: Spoon into a shallow serving bowl and smooth out the top. Drizzle with more olive oil and sprinkle with toasted pine nuts.
8. Step 8: Serve with grilled bread, crostini, or raw vegetables.

Tips & Variations

• For a smokier flavor, try charring the eggplant directly over an open flame or using a charcoal grill.
• If you don’t have a grill, roasting the eggplants under a broiler works well too. Just keep a close eye to avoid burning.
• Swap pine nuts with chopped toasted walnuts or almonds for a different crunch.
• Add a teaspoon of tahini for a creamier texture and a hint of sesame flavor.
• If you prefer less heat, omit the crushed red pepper flakes.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature and stir well. Drizzle a little olive oil on top to keep it moist. This dip is best enjoyed fresh but can also be frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip without a food processor?

Yes, you can mash the eggplant flesh with a fork or potato masher and finely mince the garlic. Mix ingredients thoroughly to combine, though the texture will be chunkier.

Are the eggplant seeds edible?

Yes, eggplant seeds are edible. However, large seed pockets can be bitter, so it’s best to remove any that are very noticeable for a smoother dip.

Eggplant Dip with Capers and Pine Nuts Recipe

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★★★★★

4.6 from 129 reviews

This Eggplant Dip with Capers and Pine Nuts is a smoky, creamy, and flavorful appetizer perfect for sharing. Grilled eggplants are charred to perfection, then blended with olive oil, garlic, fresh lemon juice, oregano, and a touch of crushed red pepper flakes. Enhanced with salty capers, fresh parsley, and garnished with toasted pine nuts, this dip is an irresistible Mediterranean-inspired spread served best with crostini, pita chips, or raw vegetables.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 2 to 2.5 cups (serves 6–8 as an appetizer) 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large eggplants (about 2 pounds total)
• ¼ cup extra virgin olive oil (plus more for drizzling)
• 1–2 garlic cloves (grated or very finely minced)
• 3 tablespoons fresh lemon juice
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano leaves)
• ¼ teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste

Additional Flavor & Garnish

• 1 tablespoon capers (drained)
• 1 tablespoon flat-leaf parsley (chopped)
• 2 tablespoons toasted pine nuts (for garnish, optional)
• Crostini, pita chips, crackers, or raw veggies (for dipping)

Instructions

1. Preheat Grill: Preheat a grill to high heat to prepare for charring the eggplants.
2. Char Eggplants: Place the whole eggplants directly over the flame or grill grates. Turn occasionally, charring the skin until it’s blackened and the flesh inside collapses and becomes very soft, about 20-25 minutes.
3. Steam Eggplants: Transfer the charred eggplants to a bowl and cover tightly with plastic wrap, a kitchen towel, foil, or place in a paper bag. Let them steam for 10-15 minutes to loosen the skins.
4. Peel and Prep: Once cool enough to handle, peel away the charred skin, discarding the skin and any large seed pockets.
5. Blend Ingredients: Add the eggplant flesh to a food processor. Add olive oil, garlic, lemon juice, oregano, and red pepper flakes. Pulse several times and blend to your desired consistency.
6. Season and Combine: Season with kosher salt and freshly ground black pepper to taste. Add the capers and parsley, pulsing one or two more times to combine evenly.
7. Serve: Spoon the dip into a shallow serving bowl, smoothing the top. Drizzle with additional olive oil and sprinkle toasted pine nuts on top.
8. Accompany: Serve with grilled bread, crostini, pita chips, crackers, or raw vegetables for dipping.

Notes

• For a smokier flavor, you can use a charcoal grill or wood fire to char the eggplants.
• If you don’t have a grill, you can broil the eggplants turning occasionally to char all sides.
• Make sure to let the eggplants steam properly after charring; this makes peeling easier.
• Adjust garlic and red pepper flakes to your spice preference.
• To make this dip vegan, all ingredients are already plant-based.
• To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

Keywords: eggplant dip, baba ganoush, grilled eggplant, Mediterranean dip, appetizer, vegetarian dip, pine nuts, capers, healthy dip