Cava Roasted Eggplant Dip is a recipe that ticks all those boxes. Looks pretty different from your standard dip that takes 30 seconds to make; smoke and blitz over with tahini, garlic, lemon, and you’re there, finito! Fantastic for dipping Lebanese pita bread or spreading on a sandwich. Light and flavorful, it’s always a hit at parties or just by oneself.

What is Cava Roasted Eggplant Dip All About?

Cava Roasted Eggplant Dip represents a Mediterranean spread with roasted whole-to-well-done eggplants combined with tahini, garlic, lemon juice, and olive oil for a finishing result. Roast the eggplant, smoking and sweet, while other ingredients add cream and sharpness. Kind of like baba ghanoush, yet with a crazy fresh bright note that complements just about whatever.

Ingredients

For the dip

2 large eggplants
3 tbsp tahini
2 tbsp lemon juice (freshly squeezed)
2 garlic cloves, minced
2 tbsp olive oil
Salt to taste

For garnish (optional)

Extra olive oil drizzle
Fresh parsley, chopped
Paprika or chilli flakes

Instructions

Preheat the oven to 400°F (200°C).
Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 40-45 minutes until the skin is charred and the eggplant flesh is soft
Cool slightly, then scoop out the soft flesh into a bowl.
Add the tahini, lemon juice, garlic, olive oil, and salt, and mash or blend until creamy.
Taste and adjust the seasoning: more lemon juice for brightness, or tahini for creaminess.
Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley or paprika.

Serving Suggestions

Serve warm with pita, naan, or crunchy vegetable sticks.
Thick enough to use as a spread on wraps, burgers, or sandwiches.
Use it as a side dish with grilled meats or roasted chicken.

Storage Tips

Store in an airtight container for up to 4 days in the refrigerator.
Stir before serving, as it may thicken slightly.
Not ideal for freezing—fresh is best.

Pro Tips

For extra flavour, roast eggplants directly over a gas flame before baking them.
Add a pinch of cumin to taste for a more full-bodied, earthy flavour.
Combine Greek yoghurt for a creamier, lighter version.

FAQs

Is Cava Roasted Eggplant Dip spicy?

No, it’s on the milder side and very creamy. But should you like spice, you can always sprinkle with chilli flakes.

Can I make it without tahini?

Absolutely—just substitute plain Greek yoghurt or some almond butter to give it a twist.

Is this dip vegan?

Yes, it’s totally vegan and totally gluten-free.

Can I roast my eggplant out on a grill instead of in the oven?

Sure! Grilling gives an even smokier flavour for these.

Try It!

Cava Roasted Eggplant Dip is creamy, smoky, and so simple to prepare that it has quickly become one of my go-to recipes for gatherings and nibbling. You will, quite literally, wonder how you survived without it once you give it a try. It’s damp and delicious. You should really try it; I’m sure it will become a thing you do in your kitchen!