Eggplant Dip with Capers and Pine Nuts Recipe
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.
- 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
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
- Preheat Grill: Preheat a grill to high heat to prepare for charring the eggplants.
- 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.
- 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.
- Peel and Prep: Once cool enough to handle, peel away the charred skin, discarding the skin and any large seed pockets.
- 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.
- 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.
- Serve: Spoon the dip into a shallow serving bowl, smoothing the top. Drizzle with additional olive oil and sprinkle toasted pine nuts on top.
- 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
