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Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita |

Mediterranean Eggplant Dip

  • Author: Chris Cockren
  • Total Time: approximately 1 hour
  • Yield: 5 cups, serves 4-6 1x


  • 2 medium eggplants, cut into thick rounds
  • Kosher salt
  • 1/2 - 3/4 cup olive oil
  • 1 red bell pepper, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon sweet paprika
  • 1/4 cup red wine vinegar
  • 1/2 cup chopped parsley
  • Half of lemon, juiced


  1. Sprinkle eggplant slices generously with Kosher salt.  Let stand for 30 minutes and then blot with paper towel to remove moisture on surface.  
  2. Heat a large nonstick skillet over medium-high heat and pour in about 2-3 tablespoons of oil.  Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3-5 minutes per side.  Add more oil as needed.  Remove cooked eggplant to a plate.  
  3. Once eggplant is all cooked, lower heat to medium and add 2 tablespoons olive oil.  Add red pepper, onion, coriander, and paprika to skillet.  Cook, stirring occasionally, until vegetables are soft, about 8-10 minutes.  Add eggplant and vinegar to skillet, breaking eggplant and mashing it coarsely with a wooden spoon until well combined.  Cook until vinegar has evaporated, about 8-10 minutes.  
  4. Remove from heat and stir in parsley and lemon juice.  Serve warm or at room temperature over hummus with pita*.  Can be made ahead of time, refrigerated, and reheated as needed.  


*for restaurant quality pita, preheat oven to 350°F.  Meanhwile, brush pita lightly with olive oil and sprinkle dried oregano and Kosher salt on top.  Place directly on oven racks for 2-3 minutes, until warmed through and slightly toasted.  

  • Prep Time: 30 minutes
  • Cook Time: 30-40 minutes