Try this viral eggplant dip if you want a change from the regular baba ghanoush. This dip is sweet, tangy, and slightly spicy. Eggplant and onions are slathered with a perfect mix of tomato paste, pomegranate molasses, garlic, paprika and olive oil. It’s a hands off dish that allows the ingredients to bake until soft for the perfect dip. Make this if you have 10 minutes of hands on time and need an impressive dip!

Eggplant dip served in a blue bowl, garnished with walnuts and parsley.

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I love the deep umami flavor of this roasted eggplant dip. Eggplant is one of my favorite vegetables for just that reason. It has a meaty flavor and can easily replace meat in many dishes. Recipes like borani banjan and ali nazik have easily become a full meal for me.

Now this dip… it has a flavour profile that’s completely opposite your regular eggplant mutabal or baba ghanoush. It’s one of my favourite dip and sauce recipes, simply because it’s easy to throw in the oven and let the flavours magically develop in the oven. It’s less “fresh” and more savoury.

I add really thinly sliced onions so they can melt into the eggplant and provide a delicious sweetness. The sweetness comes out even more with a bit of sugar to balance the tartness of the tomato paste and pomegranate molasses. It’s seriously magical.

Notes on the Method / Prep

There’s really no messing up this recipe. Simply dice the eggplant, slice the onions and mix the olive oil with the spices, tomato paste and pomegranate molasses. Everything bakes, covered in a dutch oven, until soft and mashable. I cool it in the fridge before serving.

A close-up of a bowl filled with oil, showing a spoon scooping up a thick, red, chunky paste surrounded by spicy, reddish oil.
Mix the spices and oil.
Diced eggplant and sliced onions are mixed together and coated in a rich, red spicy sauce, creating a flavorful and vibrant dish.
Pour over the eggplant, garlic and onions. Bake, covered.
A close-up of a pot filled with a rich, chunky tomato-based stew or sauce, featuring visible pieces of vegetables and onions, with a glossy, cooked texture and deep reddish-brown color.
Mash everything together into a dip.

I typically serve this dip with some pita bread as a side or appetizer for any meal. It goes especially great in a BBQ. I love it served cold, but you can definitely serve it room temperature as well.

Just make sure you don’t skimp out on the olive oil on top when serving it, and throw on some parsley for colour and some walnuts for a crunch. Here’s a video of me making it if you like a visual guide.

For more eggplant recipes, try these:

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Eggplant dip served in a blue bowl, garnished with walnuts and parsley
5 from 26 ratings

Mediterranean Eggplant Dip (With Tomato & Onion)

Yield: 5 servings
Prep: 10 minutes
Cook: 1 hour
Author: Amina Al-Saigh
A great alternative to Baba Ghanoush, try this Roasted Eggplant Dip made with simple ingredients such as onions, eggplant, tomato paste, pomegranate molasses, paprika and garlic cloves. It's all baked together in the oven to enhance the eggplant flavor and create the perfect dip!
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Ingredients
 

  • 1 large eggplant
  • 1 onion
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon pomegranate molasses
  • 1/2 cup olive oil
  • 3 garlic cloves

Instructions
 

  • Start by washing and peeling your eggplant every other stripe (like a zebra pattern) and cut into small cubes.
  • Slice your onions into thin slices.
  • Mix together the paprika, chilli powder, salt, sugar, tomato paste, pomegranate molasses, olive oil, and crushed garlic until well combined.
  • Mix the eggplant and onions with the mixture until well combined.
  • Place in an oven dish with a lid and bake at 400F for 1 hour.
  • Check to ensure eggplant is really soft. You should be able to mash it really easily with a fork.
  • Mash the dip with a fork to create a chunky consistency. Taste and adjust salt to your liking and cool the dip in the fridge.
  • Garnish with more olive oil, parsley, walnuts and serve with pita bread. Enjoy!
Serving: 1serving, Calories: 244kcal, Carbohydrates: 12g, Protein: 2g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Sodium: 522mg, Potassium: 321mg, Fiber: 4g, Sugar: 8g, Vitamin A: 225IU, Vitamin C: 8mg, Calcium: 20mg, Iron: 1mg
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