Cava Roasted Eggplant Dip Recipe

Summer is the season for eggplant, and the Cava Roasted Eggplant Dip Recipe is my personal favorite way to enjoy this lovely vegetable.

Roasted Eggplant Dip is easy, using simple pantry ingredients like eggplant, lemon juice, garlic, and spices. All you need to do is roast the eggplant, peel, and blend it.

The char from roasting gives a wonderful flavor, and good extra virgin olive oil makes everything taste rich and smooth. I love serving this dip with warm pita bread and a generous drizzle of chili oil.

This dip comes from the Middle East and Mediterranean – Cava’s version is a bit like baba ganoush, with a focus on the deep, creamy taste of eggplant.

I’m excited to share my copycat version of the Cava Roasted Eggplant Dip Recipe, inspired by the popular Cava restaurant.

What Is Roasted Eggplant Dip?

Roasted eggplant dip is a creamy Mediterranean spread made from fire-roasted eggplants. The eggplants are cooked until their skin is charred and the flesh becomes soft and smoky. After peeling away the burnt skin, the tender flesh gets mashed or blended into a smooth, rich dip.

This popular Middle Eastern appetizer has many names and variations across different regions. Some versions include tahini for nuttiness, while others focus purely on the eggplant’s natural flavor.

The roasting process gives the dip its signature smoky taste that makes it so addictive. You can serve it as an appetizer with pita bread, vegetables, or crackers.

Is Eggplant Dip The Same As Baba Ganoush?

Eggplant dip and baba ganoush are very similar but not exactly the same thing. Traditional baba ganoush always includes tahini (sesame paste), which gives it a nutty flavor and creamy texture. Many eggplant dips, including Cava’s version, skip the tahini completely.

The main difference is in the ingredients and flavor profile. Baba ganoush tends to be richer and nuttier because of the tahini, while plain eggplant dip lets the smoky eggplant flavor shine through more clearly. Both start with roasted eggplant as the base, but baba ganoush usually has a more complex taste.

Regional variations also play a role. Lebanese and Syrian versions often include pomegranate molasses for tartness, while Egyptian versions stick to the classic tahini base. Cava’s eggplant dip falls somewhere in between, focusing on the pure eggplant taste with just enough seasoning to enhance the natural flavors.

What You Need for Cava Roasted Eggplant Dip

• 2 large eggplants (about 2 pounds total) – Choose firm, glossy eggplants without soft spots for the best results
• 3 tablespoons extra virgin olive oil (plus more for serving) – Use good quality olive oil since it affects the final flavor
• 2 tablespoons fresh lemon juice – Fresh lemon juice tastes much better than bottled
• 2 garlic cloves, minced – Adjust the amount based on how much you like garlic
• 1 teaspoon salt – Start with less and add more to taste
• 1/4 teaspoon black pepper – Freshly ground pepper works best
• 1/4 teaspoon ground cumin – This adds a warm, earthy flavor
• 2 tablespoons fresh parsley, chopped – Save some for garnish too

Optional Ingredients:

• 1/4 teaspoon smoked paprika – For extra smoky flavor
• 1 tablespoon tahini – If you want it more like traditional baba ganoush
• Pine nuts for garnish – Adds a nice crunch on top

Recipe Substitutions

1. Tahini: If you want an even stronger eggplant taste, you can leave out the tahini.
2. Yogurt: Use Greek yogurt for thick dip or plain yogurt for a lighter style.
3. Vinegar/Lemon: Either works—we use both for balanced tartness, but you can use just one.
4. Spices: Adjust cayenne for more or less heat, or skip it altogether.
5. Herbs: Parsley is classic, but you can mix in chopped mint or cilantro for a new twist.

Kitchen Appliances:

• Large baking sheet
• Sharp knife for cutting eggplants
• Food processor or blender (optional)
• Large spoon for mashing
• Fine mesh strainer
• Mixing bowl
• Measuring spoons and cups

How To Make Cava Roasted Eggplant Dip

Step 1 | Prepare the Eggplants

Heat your oven to its highest setting (usually 500°F). Wash the eggplants and poke them all over with a sharp knife. This prevents them from exploding in the oven. Cut a few deeper slits in each eggplant to help them cook evenly.

Step 2 | Roast the Eggplants

Place eggplants on a baking sheet and brush them with 1 tablespoon of olive oil. Roast for 30–40 minutes, turning them halfway through. They’re done when the skin is charred and wrinkled, and they feel very soft when gently pressed.

Step 3 | Cool and Peel

Let the eggplants cool for 10 minutes until you can handle them safely. The skin should peel off easily with your fingers or tongs. Don’t worry if some small pieces stick—just remove what you can easily.

Step 4 | Drain the Flesh

Roughly chop the peeled eggplant flesh and place it in a fine mesh strainer over a bowl. Let it drain for 20–30 minutes, stirring occasionally. This removes excess water that would make your dip too thin.

Step 5 | Mash the eggplant

Transfer the drained eggplant to a mixing bowl. Mash it with a fork or large spoon until you reach your preferred texture. Some people like it completely smooth, while others prefer it slightly chunky.

Step 6 | Add Flavoring

Mix in the remaining olive oil, lemon juice, minced garlic, salt, pepper, and cumin. Taste and adjust the seasonings as needed. Add the chopped parsley and mix well.

Step 7 | Rest and Serve

Let the dip rest in the refrigerator for at least 30 minutes before serving. This allows all the flavors to blend together. Serve with extra olive oil drizzled on top and fresh parsley for garnish.

Helpful Notes for Making Cava-Style Dip

Roasting the eggplants over an open flame or grill gives them a stronger, smokier flavor.
Poking holes in the eggplants before roasting stops them from bursting.
Make sure to drain the eggplant well so the dip isn’t too watery.
Chop the eggplant finely for the best texture.
Add more yogurt if you want a thinner dip.
Peeling the eggplant while it’s still a little warm makes it easier to remove the skin.

Serving Suggestions for Cava Eggplant Dip

This Cava Roasted Eggplant Dip Recipe is perfect as a dip with pita bread, chips, or sliced vegetables like carrots, cucumber, or peppers. Spread it on toast or flatbread for a quick lunch, or use it in wraps and sandwiches for extra flavor. You can even top with feta, olives, or fresh herbs for more texture.

Storage Tips for Eggplant Dip

Homemade eggplant dip will stay fresh in the refrigerator for up to 5 days when stored properly. Keep it in an airtight container to prevent it from drying out or picking up other flavors from the fridge.

The dip actually tastes better after the first day because the flavors have time to blend together. You might notice some liquid separating on top – this is normal. Just stir it back in before serving.
You can also freeze eggplant dip for up to 3 months.

Thaw it in the fridge overnight and stir well before serving. The texture might be slightly different after freezing, but the flavor will still be great. Add a little fresh olive oil and lemon juice to refresh it if needed.

Cava Roasted Eggplant Dip Recipe FAQs

1. How can I make the dip smokier?

For extra smoky flavor, try roasting the eggplants on a gas grill or directly over a gas burner flame until the skin is completely charred. You can also add a tiny amount of liquid smoke to the finished dip, but start with just a few drops because it’s very strong.

2. Can I roast eggplant on the stove?

Yes. If you have a gas stove, you can roast it directly over the flame. Use tongs to turn it until the skin is charred all around.

3. Why is my eggplant dip watery?

Watery dip usually results from not draining the roasted eggplant properly. Always drain the cooked eggplant in a strainer for 20-30 minutes, stirring occasionally to release moisture. Also, make sure your eggplants are fully cooked – undercooked eggplant releases more water.

4. Can I make it without a blender?

Sure! Mash the eggplant with a fork and mix everything by hand. It’ll be chunkier but still tasty.

5. How do I know when my eggplant is properly roasted?

The eggplant should be completely soft when pressed, with charred, wrinkled skin. It should look collapsed and deflated. A fork should easily pierce through the thickest part with no resistance.

This Cava Roasted Eggplant Dip Recipe brings the beloved restaurant flavor right to your home kitchen. I love how simple this recipe is to make, yet it delivers such complex and satisfying flavors.

I hope you’ll give this recipe a try and discover just how delicious homemade eggplant dip can be. Please share your cooking experience with us – I’d love to hear how it turned out for you and any creative ways you’ve served it.

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