Smoky Eggplant Olive Dip (Vegan, Gluten-Free)

Sharon Palmer

Aren’t you just in love with the flavors of the Mediterranean! This dip recipe is inspired by two of the most important ingredients you’ll find in the Mediterranean diet: olives and eggplants. It is simply delicious served with rustic whole grain toast, crackers, or even fresh veggies. Since I live in California, I too live in a Mediterranean climate and have these ingredients at my fingertips; I have olive trees gracing my landscaping, and eggplants growing in my vegetable garden. California produces some of the best olives and olive oil on the planet. I’m a huge fan of olives, as they contain healthy fats, vitamin E (.25 mg per serving), iron (.49 mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving). You will always find at least a few different types of olives in my pantry—they are shelf stable and so easy to enjoy all year long. Serve this Smoky Eggplant Olive Dip with toasted bread, pita or veggies; as a topping for entrees, such as lentil patties or nut loaves, or as a spread on sandwiches. And don’t forget to whip it up for your next potluck, picnic or party!


Smoky Eggplant Olive Dip (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 12 servings 1x



  1. Preheat oven to 400 F.
  2. Spray a baking dish with non-stick cooking spray. Trim ends of eggplant and slice in half lengthwise. Place cut side down on a baking dish. Drizzle with 1 teaspoon olive oil. Place in oven on top rack and roast for about 30-35 minutes, until eggplant is very soft to the touch.
  3. Remove from oven and allow to cool slightly. Scoop out the flesh of the eggplant with a spoon into a blender.
  4. Add 1 tablespoon olive oil, lemon juice, garlic, tahini, and smoked sea salt. Process just until smooth. Season with black pepper as desired.
  5. Remove dip from the blender and place in a medium bowl. Stir in sliced olives. Serve immediately or chill until serving time.
  6. Makes 3 cups (12 1/4-cup servings).


  • Serving Size: 1/4 cup
  • Calories: 56
  • Sugar: 1 g
  • Sodium: 169 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 4 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Check out these other favorite plant-based dips:

“Cheddar” Cashew Cheese
Tomato Pesto Hummus
Almond Sage Cranberry Crema

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