Air Fryer Eggplant Dip Recipe
This easy air fryer eggplant dip is packed with flavor! It’s a vegan, gluten-free, and low-carb appetizer that’s a perfect dip for crackers, veggies, grilled meat, or bread.
Eggplant is one of those wonderfully versatile vegetables that shines in a variety of dishes. Long beloved in Italian and Chinese cuisine, this purple gem is known for its velvety texture and mild, earthy flavor, making it a perfect base for dips and spreads.
In this recipe, roasted eggplants are turned into a creamy, smoky dip using an air fryer for a quicker, healthier twist. Think of it as a simplified version of baba ganoush, but with a few unique touches that elevate both the flavor and convenience.
Whether you’re planning a party, or just looking for a guilt-free appetizer that everyone will love, this eggplant dip ticks all the boxes. It’s beautiful on the table, packed with flavor, and even better the next day as a spread on sandwiches or wraps.
Why You’ll Like This Air Fryer Eggplant Dip Recipe
With just seven simple ingredients and less than 30 minutes from start to finish, this recipe is:
- Creamy and rich
- Smoky and satisfying
- Healthy and light
- Incredibly easy to make
- Made with wholesome, plant-based ingredients
- Perfect for weekly meal prep!
Ingredients for Eggplant Dip
- Eggplant: The star of the show! Eggplants have a naturally creamy texture and a mild flavor that absorbs spices beautifully. Roasting them in the air fryer brings out their smoky aroma and makes them a silky base for the dip.
- Olive Oil: It enhances the flavor of the eggplant with a hint of healthy fat, adding richness and helping in the roasting process.
- Butter: Adding some butter makes it velvety smooth and gives it more depth. To make a completely vegan eggplant dip, you can use more olive oil or plant-based butter instead.
- Garlic: Garlic adds a strong, aromatic kick that complements the eggplant’s earthiness. Use fresh garlic for stronger flavor, and for a milder version, garlic powder can be used.
- Onion Powder: Adds a touch of umami and sweetness to the dip, balancing its flavors without overpowering.
- Cumin: A warm, earthy, and slightly smoky spice that adds depth to the overall flavor and lends this dip its Mediterranean flair.
- Salt and Pepper: It is necessary to season and balance the dip. Start lightly & then adjust to your liking.
- Optional: Add a dash of smoked paprika, chili powder, or lime juice. Smoked paprika enhances the smokiness, chili powder provides some heat, and a squeeze of lime juice lends a tangy twist to the dip.
Flavor Options
Although this roasted eggplant dip is tasty on its own, you can easily modify this recipe according to your preferences or use whatever is in season. The following are some simple ways to enhance the flavor:
- Add Fresh Herbs: Add chopped parsley, chives, mint, or basil for an additional pop of color and freshness.
- Spice it up: Add a pinch of curry powder, smoked paprika, or cayenne pepper to add a surprising twist to the taste.
- Add Other Veggies: Caramelized onions, roasted red bell peppers, or roasted tomatoes all go well with eggplant and can make a unique, richer dip.
- Creamy Additions: For extra flavor and smoothness, add a spoonful of tahini, plant-based sour cream, or even a tablespoon of Greek yogurt.
How to Make Eggplant Dip Using an Air Fryer
- Wash and slice the eggplant in half lengthwise. Score the flesh lightly with a knife to help it cook more evenly.
- Brush or lightly spray the fleshy part with olive oil and sprinkle with salt.
- Air fry the eggplant, flesh side down, at 375°F for 20–25 minutes, until the flesh is very soft.
- Let it cool slightly, then scoop out the flesh and place it in a food processor. Discard the skin or use it for another recipe.
- Add the remaining ingredients to the food processor and pulse until the texture is smooth, about 30 seconds.
- Serve immediately as desired, or chill and serve.
Serving Suggestions
Serve this roasted eggplant dip with crackers, fresh veggies, pita bread, over baguette toast slices, or with your favorite bread.
You can also use it in place of beans to make keto refried beans in burritos, tostadas, bowls, or a 7-layer dip for a low-carb option. Try it my homemade Mexican Pizza recipe instead of beans for a lower-carb option.
Leftover Storage
Refrigerate any leftover eggplant dip in an airtight container or jar—it will stay fresh for up to 7 days. For longer storage, freeze it for up to 1 month and thaw before serving.
Eggplant Dip Variations
Eggplant dips are prepared in various ways across cultures, each with its own distinct flavor. Here are some popular versions that you might want to look into or use as ideas:
- Middle Eastern Baba Ganoush: The most popular is probably baba ganoush, which is made with tahini, lemon juice, garlic, and roasted eggplant. It has a creamy texture and a smoky, nutty flavor.
- Greek Eggplant Dip (Melitzanosalata): Typically made with fresh herbs, lemon juice, garlic, olive oil, and roasted eggplant. It is lighter and zestier and is usually served chilled on a mezze platter.
- Turkish Eggplant Dip (Patlıcan Ezmesi): This smoky and creamy variation is frequently made with charred eggplant, olive oil, yogurt, and garlic. It’s refreshing, rich, and perfect for dipping warm flatbreads.
- Smoked Eggplant Dip: This variant brings out deep, charred eggplant flavors, especially when fire-roasted or grilled. Even using an air fryer, the smoky profile can be improved by adding liquid smoke or smoked paprika.
Recipe Tips
- Depending on the size of the eggplants you’re using and the type of air fryer you have, the roasting time can vary. Make any needed adjustments and ensure that they are tender and easily mashable.
- If you don’t have a food processor, use a fork or a potato masher, but the texture won’t be as smooth.
- To give this eggplant dip a more classic Baba Ganoush flavor, you can add “tahini” (the Middle Eastern condiment).
- Before serving, cover and chill the dip for a few minutes to allow the flavors to meld.
Frequently Asked Questions
How to Roast Eggplant in the Oven
No air fryer? No issue! Just bake halved eggplant in your oven for 30 to 40 minutes at 400°F (200°C) until soft, or cube it and roast it for 25 to 30 minutes at 425°F (220°C) until it is golden. Char it over a grill or gas flame for more smokiness.
What Temp to Air Fry Eggplant?
I air fry the eggplant at 375°F. However, depending on the air fryer, the temperature can vary.
How Long to Air Fry Eggplant?
Cook the eggplants in the air fryer for 20 to 25 minutes, turning them midway through, until they are golden, tender, and have a little crunch on the edges.
Eggplant Dip vs. Baba Ganoush?
Although the base of both dips is roasted eggplant, there are some significant variations:
The classic Middle Eastern dip known as baba ganoush is made with tahini, olive oil, lemon juice, and garlic. It has a somewhat smoky, creamy, and nutty flavor.
Whereas, eggplant dip without tahini, like this recipe, usually has butter, seasonings like cumin and onion powder, and herbs or smoked paprika as an addition. This version is simpler and versatile, but it still has an intense flavor and a rich, creamy texture.
Is Eggplant Dip the Same as Hummus or Baba Ganoush?
No. Although they are both creamy and frequently used as dips, hummus is typically made with tahini and chickpeas. This eggplant dip is similar to baba ganoush, although it does not have the traditional tahini.
More Dips to Try
If you like this eggplant dip recipe, please also take some time to look at and try these popular dip recipes on the blog:
- Peanut Butter Dip
- Slow Cooker Chorizo Queso Dip
- Creamy Rice and Crab Dip Appetizer
- Hot Reuben Cheese Dip
- Mango Lime Dipping Sauce
Air Fryer Eggplant Dip
Equipment
- Air fyer
Ingredients
- 1 medium eggplant
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 whole garlic cloves minced (or 1 teaspoon garlic powder)
- 1 teaspoon onion powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Optional: dash of smoked paprika chili powder, or lime juice
Instructions
- Wash and slice the eggplant in half lengthwise. Score the flesh lightly with a knife to help it cook more evenly.
- Brush or lightly spray the fleshy part with olive oil and sprinkle with salt.
- Air fry the eggplant, flesh side down, at 375°F for 20–25 minutes, until the flesh is very soft.
- Let it cool slightly, then scoop out the flesh and place it in a food processor. Discard the skin or use it for another recipe.
- Add the remaining ingredients to the food processor and pulse until the texture is smooth, about 30 seconds. Note: If you don't have a food processor, use a fork or a potato masher, but the texture won’t be as smooth.
- Serve immediately as desired, or chill and serve.
This dip was absolutely delicious! Loved how creamy and smoky it turned out—so easy to make and full of flavour. Definitely adding it to my go-to appetiser list!