Smokey Eggplant and Mint Dip

Smokey Eggplant and Mint Dip : Creamy and delicious dip/spread made easily at home and goes with bread/crackers/vegetables. etc. It’s a protein-packed healthy snack.


If I say ‘I love eating eggplants‘,  many of you would look at me with concerned eyes. I know, I know but I cannot get enough of this Smokey Eggplant and Mint Dip. It’s a creamy dip with a smokey-minty flavors which just melts in your mouth.

I’ve been having it for gosh… many years and I never realized that I had not shared this simple recipe. It’s one of that easy and healthy dish that’s pretty multifaceted. It can be served as a dip with a fresh cut vegetable tray or baked chips/bread or it can be served as a side with any brunch or meal.

This dish can be made by roasting the eggplant in the oven but that lacks the smokey flavor that takes this dish a notch higher. It’s the slow roasting of the eggplant over direct heat that does the trick.
I’m posting the pictures of roasting the eggplant over direct heat and peeling it.

Hope it makes the process easy. I’ve used some cumin powder, chilies and extra mint powder to decorate it, which is totally optional.


Roasting the eggplant, oozes water or liquid from it which is quite bitter in taste. Now since we will not further cook the eggplant with any spices or other ingredients, hence we need to wash the eggplant after peeling the charred skin and keep it pressed under a heavy utensil to drip all the liquid out of it.

This takes about 5-6 minutes. Then wash the eggplant again and continue with the process. (If you wonder why your eggplant tasted sour, this could be one of the reason).

The Picture Collage above displays an easy way of roasting eggplants over flames.

Always be very careful, roasting eggplant over direct flames. Switch on the vent and open windows(If any around the area). Also keep a bowl of chilled water or ice near you.

Once the eggplant is roasted well, keep it on an ice bowl or bowl filled with chilled water. Once it’s easy to touch, slowly peel the charred skin using a fork.

Press the peeled eggplant with a heavy bottom pan to ooze out any excessive fluid/juice (this juice is sour, hence discard immediately).  (Picture Collarge above)

Smokey Eggplant and Mint Dip

Tried Our Recipe – AWESOME!!!

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Smokey Eggplant and Mint Dip

15Cook Time

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Recipe Image


ToolsSmokey Eggplant and Mint Dip

Large Bowl – For mixing the ingredients together

Medium Bowl – Filled with ice

Tongs – To roast the eggplant over flames

Knife or Fork – To peel the roasted eggplant skin

Food Processor or Blender – To mix everything together

Serving Plate

Ingredients1 Large Eggplant – Washed, cleaned and patted dry

1 Cup Plain Yogurt - It can be full fat or non-fat (If Vegan, use soy milk yogurt)

2 Tbsp Fresh Lemon Juice – Optional

1 Tbsp Olive Oil – It gives a rich taste and gloss to the dip

Seasoning½ Tbsp Dry Mint Powder

½ Tsp Mint Powder – Extra for Decoration

1 Tbsp Cumin Powder – Optional

½ Tsp Red Chili Powder - Optional

1 Tsp Salt – As per taste


  1. Note: If desired, you may wear oven mittens while roasting the eggplant over flames.
  2. Switch on the gas to high flame.
  3. Using the tongs, place the eggplant over the flame and keep turning it on all sides for 2-3 minutes.
  4. Now, reduce the flames to medium and keep roasting the eggplant using the tongs. (Keep roasting for 4-5 minutes or till the eggplant becomes tender and mushy. At this time, it will ooze out some liquid as well)
  5. Switch off the heat and transfer the roasted eggplant over a medium bowl filled with ice.
  6. Let it stay there for a minute and then peel off the charred eggplant skin using a knife or fork. (Please peel the skin carefully not pulling out the flesh)
  7. After peeling the charred skin off the eggplant, slit the eggplant into two and remove seeds from it.
  8. Now, place the seedless eggplant flesh into a food processor along with yogurt, lemon juice, oil, mint, salt and churn to form a smooth consistency. (Please don’t add water as this is a thick dip)
  9. Transfer into a serving plate, decorate with cumin powder, extra mint powder and chili.
  10. Serve Fresh with chips/fresh veggies or bread.


Calories: 171 cal
Carbohydrates: 30 g
Fat: 5 g
Sodium: 656 g
Cholesterol: 1 g
Protein: 8 g
Fiber: 15 g

~ Here’s the recipe to enjoy and I would wait for your comments ~

2 Replies to "Smokey Eggplant and Mint Dip"

  • comment-avatar
    Framed Recipes September 11, 2015 (3:48 pm)
    Molly, I love egg plants too. But my family, not so much. This dip looks so delicious. Sreelatha
    • comment-avatar
      Molly Kumar September 11, 2015 (7:40 pm)
      Thanks Sreelatha :) Eggplant doesn't get much liked at my place too except in such recipes.

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