Quick Eggplant and Garlic Dip

This Quick Eggplant and Garlic Dip is rich, smoky, and made for any snack table.

If you’re craving a savory spread that’s fast to prep but full of depth, this is the one.

Serve it warm or cold, mash it chunky or blend it smooth—it works just as well on a mezze board as it does in a sandwich or wrap.

And with earthy spices like cumin and smoked paprika, it delivers bold flavor in every bite.

Recipe Facts

• Prep time: 5 minutes
• Cook time: 10 minutes
• Servings: 4

Ingredients

• 2 tbsp. olive oil
• 2 eggplants, cut into small cubes
• 4 cloves garlic, minced
• ½ tsp. smoked paprika
• ½ tsp. ground cumin
• ½ tsp. ground cinnamon
• Salt and pepper to taste

Instructions

1 – Heat the olive oil in a frying pan over medium heat.
Let it warm up before adding the veggies.

2 – Add the eggplant and garlic.

Cook for 8–10 minutes, stirring occasionally, until the eggplant is soft and golden.

3 – Mash or blend.
Transfer to a bowl and mash with a fork, or pulse in a food processor for a creamier texture.

4 – Stir in the spices.
Add smoked paprika, cumin, cinnamon, salt, and pepper to taste.

5 – Serve it up.
Enjoy with flatbread, crackers, or raw veggies. It also works great as a sandwich spread.

RELATED: Best Dips and Spreads for Parties and Snack Boards

Pro Tips for Success

• Use fresh garlic for the best flavor. Jarred won’t give the same punch.
• Want a richer dip? Add a tablespoon of tahini or plain yogurt when blending.
• Serve it as a warm spread on toast for a savory breakfast or light lunch.
• Make a mezze platter by pairing it with hummus, olives, and roasted chickpeas.

This Eggplant Garlic Dip is one of those recipes you’ll come back to again and again.

It’s fast, flexible, and perfect for everything from dips and appetizers for parties to healthy weekday snacks.

Plus, it’s naturally vegan and full of fiber, making it a smart addition to any dips and spreads lineup.

Eggplant and Garlic Dip

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Print

Ingredients

• 2 tbsp. olive oil
• 2 eggplants, cut into small cubes
• 4 cloves garlic, minced
• ½ tsp. smoked paprika
• ½ tsp. ground cumin
• ½ tsp. ground cinnamon
• Salt and pepper to taste

Instructions

• Heat the olive oil in a large frying pan over medium
  heat.
• Add the eggplant cubes and garlic. Cook for about 8–10
  minutes, stirring occasionally, until the eggplant is soft and golden.
• Transfer the mixture to a bowl and mash with a fork or
  pulse briefly in a food processor for a smoother texture.
• Stir in the spices and season with salt and pepper. Serve
  warm or cold as a dip with veggies or flatbread