Roasted Eggplant Dip with Toasted Pita


by: Jenn

This is a traditional eggplant dip (or Baba Ghanoush) prepared on the grill. A good grilled dip has great grilled flavor.


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serves: 4-6

6 pita bread pockets


2 globe eggplants (14-16 ounces each)

1 can (15 ounces) white cannellini beans, rinsed

1/2 cup lightly packed fresh Italian parsley leaves and tender stems

2 medium garlic cloves

2 anchovy fillets

2 tablespoons oil-packed, sun-dried tomatoes

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

2 teaspoons red wine vinegar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Roasted Eggplant Dip with Toasted Pita

Servings Per Recipe: 4

Amount per Serving

Calories: 363

  • Total Fat: 8.6 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.5 mg
  • Sodium: 845.2 mg
  • Total Carbs: 59.5 g
  •     Dietary Fiber: 13.3 g
  •     Sugars: 5.7 g
  • Protein: 14.6 g

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1.  To make the dip: Prick each eggplant all over with a fork. Grill over Direct High heat until the skins have collapsed and the flesh has softened, 15 to 20 minutes, turning every 5 minutes.

2.  When cool enough to handle, cut each eggplant in half lengthwise, scoop out the flesh, and place in a food processor, leaving the skins and brownish liquid behind. Add the remaining dip ingredients and process until smooth.

3.  Grill the pita over Direct Medium heat until lightly toasted, 3 to 5 minutes, turning occasionally. Cut each pita into wedges. Serve with the dip.

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