Spicy Eggplant Dip

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Eggplant is cooked until silky and tender, then blended with warm and spicy harissa for a quick dip.

By
Elizabeth Mervosh
Elizabeth Mervosh
Elizabeth Mervosh

Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago.

Southern Living's editorial guidelines
Published on July 20, 2023
Southern Living Spicy Eggplant Dip in a bowl to serve with pita chips
Photo:

Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Active Time:
40 mins
Total Time:
40 mins
Servings:
6

Eggplants make excellent dips. If you’ve ever had baba ganoush at a Middle Eastern restaurant, then you’ve already tasted just how creamy and rich the humble fruit can be. (Yes, eggplants are fruit not vegetables).

We developed this eggplant dip with harissa, a North African spice paste made from chiles, oil, salt, and aromatic spices. The paste can vary in heat, so look for a mild version for less kick, or amp up the heat with a spicy harissa blend instead.

This dip is perfect served with pita chips and crudites for an easy and delicious party appetizer, but you can also easily use it as a spicy sandwich spread, a sauce for grilled chicken or steak, or as a flavorful topping for store-bought hummus.

Ingredients

  • 1/2 cup extra-virgin olive oil

  • 2 large (2 lb. total) eggplants, peeled and cut into 1-in. pieces (about 10 cups)

  • 8 medium garlic cloves, smashed

  • 1/2 cup spicy or mild harissa (such as Mina)

  • 1 3/4 tsp. kosher salt

  • 3/4 tsp. ground coriander

  • 1/2 cup finely chopped mixed fresh herbs (such as mint, cilantro, and/or flat-leaf parsley)

  • 1 1/2 Tbsp. fresh lemon juice (from 1 lemon)

Directions

  1. Heat oil in a large saucepan over medium. Stir in eggplants, garlic, harissa, salt, and coriander. Cover and cook, stirring often to prevent sticking, until eggplant is very tender and broken down, about 30 minutes. 

  2. Remove from heat. Using a potato masher, mash eggplant mixture until creamy and smooth. Stir in herbs and lemon juice. Serve warm or at room temperature.

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