Olive and Eggplant Dip

2 cups

Briny olives bring a gratifying richness to this Mediterranean-inspired eggplant dip.


  • 2 Italian eggplants (10 ounces each), halved lengthwise

  • 1 ½ teaspoons extra-virgin olive oil

  • 1 garlic clove, thinly sliced

  • ¼ teaspoon coarse salt

  • ½ cup pitted Kalamata olives

  • ½ cup pitted green olives, such as Picholine or Sicilian

  • 1 teaspoon finely chopped fresh oregano, plus small leaves for garnish

  • 1 teaspoon finely grated lemon zest, plus long strips zest for garnish

  • Pinch of red-pepper flakes

  • 2 yellow bell peppers, seeds and ribs removed, flesh cut into 1 ½-inch pieces


  1. Preheat oven to 400 degrees. Place eggplants, cut sides up, on a rimmed baking sheet, and brush with 1/2 teaspoon oil. Scatter garlic over tops, and sprinkle with salt. Roast until golden and tender, about 20 minutes. Let cool slightly.

  2. Remove eggplant seeds; spoon flesh and garlic into a food processor. Puree; transfer to a medium bowl.

  3. Add olives to processor, and pulse until coarsely chopped. Add to bowl with eggplant mixture. Stir in chopped oregano, lemon zest, red-pepper flakes, and remaining teaspoon oil. Garnish with oregano leaves and lemon-zest strips. Serve with bell peppers.

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