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Mediterranean Eggplant Dip

Mediterranean Eggplant Dip

Instead of reaching for a high calorie dip to complement your chips, whip up a batch of this quick, delicious, and healthy dip for a tangy, flavorful topper.


Serves: 7 (Serving= 1/2 cup)


  • ½ of a medium eggplant
  • 1 teaspoon garlic, minced
  • ½ cup crumbled feta cheese
  • ½ red bell pepper, chopped
  • ¼ red onion, chopped
  • ½ cup fresh spinach, chopped
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons red wine vinegar
  • ¼ cup Kalamata olives, chopped
  • 2 canned artichoke hearts, rinsed and chopped
  • ¼ teaspoon smoked paprika


  1. Position oven rack about 6” beneath the broiler. Preheat broiler.
  2. Pierce skin of eggplant a few times with a fork to allow it to steam while broiling.
  3. Place on a baking sheet and into broiler, turning with tongs every 5 minutes until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily. This should take approximately 15-20 minutes. Remove from oven and transfer to a cutting board until cool enough to handle.
  4. Once eggplant is cool, slice it in half lengthwise and chop one half into small cubes.
  5. Place all ingredients in a bowl and mix well. Top with smoked paprika.
  6. Serve with homemade whole wheat pita chips.