Loaded Eggplant Dip with Roasted Peppers, Artichokes, and Feta

Ingredients

For the base of the dip

• Eggplants – 2 large eggplants
• Yogurt – 2 tbsp Greek Yogurt (plain)
• Mayo – 2 tbsp mayonnaise
• Garlic – 1 large garlic clove, minced
• Lemon – 1 tsp lemon juice
• Olive Oil – 1 tbsp extra-virgin olive oil
• Salt – a pinch of salt, to taste

For the toppings

Prep the toppings while the eggplants are cooking to save time.

• Roasted Pepper – 1 large red roasted pepper, diced (best if homemade but jarred works as well), about 1/3 cup when diced
• Marinated Artichoke Hearts – 1/3 cup diced marinated artichokes
• Sweet Tomatoes – 1/4 cup diced cherry or grape tomatoes
• Feta – 1/4 cup crumbled feta
• Olives – 2 tbsp diced Kalamata olives or other high-quality olives

How to Make It

Step 1. Roast or air-fry the eggplants.

Air-Fryer Method

Preheat the air fryer to 400°F (200°C). Wash the eggplants, pat them dry, and poke holes in the eggplant with a knife or a fork. Add them to the air fryer basket and cook them until soft when pierced with a knife (about 25 minutes), turning them halfway through. The time will depend on your air fryer and the size of the eggplants. The skin should look wrinkled and collapsed, and the knife should slide in with no resistance, especially near the stem end, which is usually the last part to soften.

Oven Method

Preheat the oven to 425°F (220°C/200°C fan). Wash the eggplants, pat them dry, and poke holes in them with a knife or fork. Place them on a parchment-lined baking sheet and roast on the middle rack for about 40–50 minutes, turning halfway through. The time will depend on your oven and the size of the eggplants. They’re done when the skin looks wrinkled and collapsed and a knife slides in with no resistance, especially near the stem end.

Prep the toppings while the eggplant is cooking to save time.

Step 2. Scoop and drain the eggplant. Once the eggplants are cooked, let them cool for a few minutes until you can handle them. Cut them in half lengthwise. Steam will likely come out, so let them cool a bit longer. Then scoop out the flesh and put it in a colander to drain for a couple of minutes, pressing gently with a spoon to release excess liquid.

Step 3. Make the dip base. Once the eggplant flesh is drained, blend it with the yogurt, mayo, minced garlic clove, lemon juice, olive oil, and salt until smooth and creamy. A stick blender is easiest and means less clean-up, but a food processor or small blender works too. Taste and add more salt or lemon juice if needed. Keep in mind the toppings will be quite salty, so don’t overseason the base.

Step 4. Plate, add toppings, and serve. Spread the dip on a plate with raised edges or in a shallow bowl, using the back of a spoon to make a few swirls and leaving the dip higher around the edges with a shallow center. Scatter the roasted pepper, artichokes, tomatoes, feta, and olives over the top. Serve at room temperature or chilled, with flatbreads or pita chips.