smoky roasted eggplant & black olive dipsmoky roasted eggplant & black olive dipsmoky roasted eggplant & black olive dipsmoky roasted eggplant & black olive dipsmoky roasted eggplant & black olive dipsmoky roasted eggplant & black olive dip

Listen carefully . . . 

This is not a “baba ghanoush” nor a “tapenade” nor an in-between mix of the two because there is no ‘tahini’ sesame paste included, (like in the first) nor a few anchovies and capers, (like in the second). It’s closer to a greek “melitzanosalata” or a french “eggplant caviar” with a touch of olive flavors but not overpowering like a tapenade which is mostly made with salt-cured fermented, briny olives, usually black and sometimes green.

This recipe is just as described : a smoky roasted/grilled eggplant dip with some simple additions and with just enough black olives for the complementarity of the intensity of slightly bitter, fermented & briny flavors.

Two years ago I made white and a green tzatziki dips (see recipes here), last year you got some hummus (see recipe here) and ktipiti roasted red pepper and feta dip (see recipe here), on new year’s day was a wintery seafood dip/spread (see recipe here), last week was guacamole (see recipe here) so here’s my version of another summery dip, see it right here.

I LOVE DIPS, so nice & easy . . . :)

smoky roasted eggplant & black olive dip


3 cups


  • 1 kg (3 large) eggplants
  • 100 grams (3-4) green onions
  • 50 grams (20-30) whole pitted black olives
  • 25 grams (2 large) garlic cloves
  • 60 ml (1/4 cup or 2 tbsp + 2 tbsp) olive oil
  • 45 ml-60 ml (3-4 tbsp) lemon juice (from 2 lemons)
  • 1 pinch (1/8 tsp) lemon zest (from ½ a lemon)
  • 6 sprigs of fresh thyme (or 1 tsp dried thyme leaves)
  • optional : 1/4 tsp oregano (if you like) + 1 pinch of cumin
  • 2,5-3,75 grams (½ - ¾ tsp) sea salt (you use hickory smoked salt)
  • 0,5 grams (¼ tsp) ground black pepper


  • preheat oven to 210°C
  • wash & slice the eggplants in half (length-wise), make diagonal slits in the flesh, right down to the skin, cut the white bulb of the green onions in half and leave the garlic cloves whole or cut in half
  • place everything a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with some dried thyme leaves or add the fresh thyme sprigs and some salt and bake for 30-35 minutes until slightly charred, then remove from the oven and let cool
  • scoop out the flesh from the sliced eggplants, place in a food processor, add the broiled onions and garlic, the pitted black olives (approximately 35 grams when pitted), the lemon juice, lemon zest, 2 tbsp olive oil, salt & pepper and blend until smooth
  • adjust to your taste with more salt, pepper and/or thyme leaves, you may add more olive oil and/or lemon juice, then refrigerate and serve slightly cool or at room temperature with bread or breadsticks.