Eggplant Harissa Dip

1 cup
50 min

Who doesn’t LOVE a good dip? When planning a charcuterie board or spread of crudités, I always include some kind of a dip to tie it all together. This Eggplant Harissa Dip is perfect because it has a deep and complex flavor, but it is light in texture, and works equally well alongside meats, cheeses, veggies, and crackers or pita.

If you’re not familiar with harissa, I’m excited for you to discover it! Harissa is a Tunisian hot chili paste made from roasted red peppers, and it’s easy to find a jar of it in most grocery stores. Roasted eggplant and harissa make for a perfectly smoky and spicy flavor combo. In keeping with the Mediterranean flavors, a little tahini adds creaminess, garlic adds zest, and a squeeze of lemon brightens every bite.

Recipe details

  • 1  cup
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min


  • I large eggplant
  • 4 tbsps oil, divided 1+3
  • 2 tsps harissa
  • 2 tsps tahini
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • Salt and pepper, to taste


Preheat the oven to 400F, and line a baking sheet with parchment paper.
Slice a large eggplant lengthwise and brush with 1 tbsp olive oil, sprinkle with salt and pepper.
Place the eggplant halves face- down on the prepared baking sheet, and bake for 40 minutes.
Once the eggplant has been cooked and cooled, scoop out the flesh, and add it to a food processor with the remaining 2-3 tbsps olive oil*, harissa, tahini, minced garlic and lemon juice.
Blend until smooth. Serve with crudités, crackers or pita.


  • * I usually start with 2 tbsps of olive oil and add more if necessary.

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