Spiced Eggplant & Yogurt Dip with Toasted Pita Chips

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A smoky-summer favorite made with garden eggplants and creamy comfort

When the garden’s overflowing and the air feels like it could melt your flip-flops, I start leaning into chilled lunches and light, make-ahead dishes. This eggplant dip has been a go-to in our house for years—smoky, spiced, and softened with cool yogurt, it’s the kind of dish that feels effortless but still nurtures.

Eggplants are one of those crops that either thrive or fizzle in the summer heat. If yours are thriving, roast a few extra. You’ll want seconds of this. I serve it with crispy pita chips (toasted right in the oven), but it’s also perfect with raw garden cucumbers or pepper strips—whatever’s fresh.

🛒 Ingredients

For the Dip:

• 2 medium eggplants (garden-fresh if possible)
• 1 cup plain Greek yogurt, full fat for creaminess
• 1 small clove garlic, finely grated
• 1 tablespoon lemon juice (fresh is best)
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika (or regular if that’s what’s in the pantry)
• Salt and pepper, to taste
• 1 tablespoon olive oil, plus more for drizzling
• Optional: chopped mint, parsley, or a sprinkle of Aleppo pepper

For the Toasted Pita Chips:

• 2–3 rounds pita bread, cut into triangles
• 1½ tablespoons olive oil
• Sprinkle of za’atar, sea salt, or garlic powder

🍽️ Instructions

🔥 Step 1: Roast Your Eggplant

On a quiet summer afternoon, pop the eggplants straight onto a baking sheet (or your grill if it’s already hot) at 425°F. Poke them a few times with a fork, then roast for 35–40 minutes until they’re soft, collapsed, and slightly charred. This brings out that beautiful smoky depth. Let them cool a bit, then scoop out the flesh and mash it with a fork.

🌞 Tip from my own garden table: If you have time, roast your eggplants in the morning before it gets too hot. They’ll be ready and chilled for lunch or dinner.

🧄 Step 2: Mix the Dip

In a bowl, combine the mashed eggplant with Greek yogurt, garlic, lemon juice, cumin, paprika, and olive oil. Stir it all together until smooth and creamy. Taste, then season with salt, pepper, and maybe a dash of chili if you like heat.

Pop it in the fridge if you want it chilled (30 minutes does the trick), or serve warm—both are lovely.

🫓 Step 3: Toast the Pita

Toss your pita triangles with olive oil and za’atar (or just salt). Lay them on a baking sheet and toast at 375°F for about 10–12 minutes, flipping halfway, until they’re crisp and golden. I always make a double batch because the kids snack on them before they even reach the table.

🌿 Step 4: Garnish and Serve

Spoon the dip into a low bowl, swirl the top, and finish with a drizzle of olive oil and a scattering of fresh herbs. Serve with pita chips, fresh veggie sticks, or even dolloped onto grilled meat or lentil bowls.

🌱 Garden Notes

• This is a great way to use up overripe eggplants—they’re perfect roasted and blended.
• If your mint is taking over (like mine always does), chop some up and sprinkle it on top for a fresh finish.
• Try a swirl of homemade Carrot-Top Chimichurri if you’ve got garden extras to use.

🔗 Recipes to Pair With:

• Lemongrass-Ginger Iced Tea with Mint for a refreshing sip
• Zucchini Noodles with Thai Peanut Sauce to round out a summer lunch
• Garden Mint & Yogurt Chutney if you want a bigger mezze-style spread