Name: Cava Roasted Eggplant Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 800g Aubergines - (250g roasted aubergine flesh), drained; 15-25g parsley, finely chopped; 2 garlic cloves, minced; 2 Tbsp tahini; 2-4 Tbsp yogurt (depending on desired consistency); 2 Tbsp freshly squeezed lemon juice; 2 Tsp vinegar; 3/4 Tsp salt; 1/4 Tsp ground cumin; 1/4 Tsp ground coriander; 1/8 Tsp cayenne pepper; Olive oil for topping

Jump to Recipe

Eggplant is a beloved kitchen ingredient that many people enjoy, and if you’re like me, a dip lover, then you must try this copycat version of Cava’s Roasted Eggplant Dip. A few months ago, I bought Cava’s roasted eggplant dip, and I instantly fell in love with its rich, creamy flavor. However, it can be quite expensive, so I decided to recreate this delicious dip at home.

Now, you don’t need to buy it—you can save money and enjoy this healthy, flavorful dip anytime. Let’s learn how to make this beginner-friendly and low-cost Cava Roasted Eggplant Dip Recipe step by step.

What’s the Difference Between Eggplant Dip and Hummus?

The main difference between eggplant dip (like baba ghanoush) and hummus lies in their primary ingredients.

Eggplant dip is made primarily from roasted eggplant, which gives it a smoky flavor and creamy texture. In contrast, hummus is made from blended chickpeas (garbanzo beans), which provides a smooth and slightly nutty taste.

Additionally, while both dips often include tahini, garlic, and lemon juice, the base ingredient significantly influences their flavor profiles and textures.

Ingredients

800g Aubergines ~ 250g roasted aubergine flesh drained
15-25g parsley, finely chopped
2 garlic cloves, minced
2 Tbsp tahini
2-4 Tbsp yogurt (depending on desired consistency)
2 Tbsp freshly squeezed lemon juice
2 Tsp vinegar
3/4 Tsp salt
1/4 Tsp ground cumin
1/4 Tsp ground coriander
1/8 Tsp cayenne pepper
Olive oil for topping

N.B: Aubergine and Eggplant are same thing.

Kitchen Tools Required

Oven
Baking Tray
Sharp Knife
Tongs
Strainer
Bowl
Cutting Board
Spoon
Measuring Spoons

How to Make Cava Roasted Eggplant Dip

Step 1. Prepare the Aubergines

Preheat your oven to its highest setting. Wash the aubergines thoroughly and poke them with a sharp knife to prevent them from bursting during roasting. Place the aubergines on a baking tray. Drizzle olive oil over them and rub it in to ensure they are evenly coated.

Step 2. Roast the Aubergines

Place the tray in the center of the oven. Roast the aubergines for 20-30 minutes, turning occasionally, until their skin is charred and the flesh is soft. Remove from the oven and let them cool slightly.

Step 3. Peel and Drain

Once the aubergines are cool enough to handle, peel off the skin. You can use tongs to help with this. Place the peeled aubergine flesh in a strainer set over a bowl and let it drain for 20-30 minutes, stirring occasionally to remove excess moisture.

Step 4. Chop the Aubergine Flesh

Transfer the drained aubergine flesh to a cutting board. Finely chop the flesh to achieve a creamy yet slightly chunky texture.

Step 5. Combine Ingredients:

In a mixing bowl, combine the chopped aubergine flesh, 2 Tbsp tahini, and 2-4 Tbsp yogurt (adjust according to desired thickness). Add 2 Tbsp lemon juice, 2 Tsp vinegar, minced garlic, 3/4 Tsp salt, 1/4 Tsp ground cumin, 1/4 Tsp ground coriander, and 1/8 Tsp cayenne pepper. Fold in the finely chopped parsley (15-25g) to the mixture. Mix everything together until well combined.

Step 6. Serving the Dip:

Transfer the dip to a serving bowl. Use the back of a spoon to spread it out evenly, creating a well in the center. Drizzle olive oil over the top and garnish with additional chopped parsley, if desired.

Recipe Tips and Variations

Tips:

Roasting: For the best smoky flavor, roast aubergines over an open flame or on a gas stove.
Poking Aubergines: Always poke holes in the aubergines to prevent them from bursting during roasting.
Draining: Ensure the roasted aubergine flesh is well-drained to avoid a watery dip.
Chopping: Finely chop the aubergine flesh to achieve a creamy yet slightly chunky texture.
Adjusting Yogurt: Use more or less yogurt depending on your desired dip consistency.
Peeling Hot Aubergines: Peel the aubergines while they are still slightly hot for easier skin removal.

Variations:

Herbs: Add more fresh herbs like mint or cilantro for extra flavor.
Spices: Adjust the amount of cayenne pepper to control the heat level.
Garlic: Use roasted garlic for a milder, sweeter flavor.
Tahini-Free: For a tahini-free version, substitute with extra yogurt or add pomegranate molasses for a different twist.
Toppings: Top with chopped tomatoes, pomegranate seeds, or toasted pine nuts for added texture and flavor.

What to Serve with Cava Roasted Eggplant Dip

Pita Bread: Soft, warm pita bread is perfect for scooping up the creamy dip.
Pita Chips: For a crunchy alternative, use baked or fried pita chips.
Crackers: Choose your favorite variety of crackers for a satisfying crunch.
Flatbread: Serve with toasted flatbread or naan for a delicious pairing.
Breadsticks: Crunchy breadsticks make a great dipping option.
Grilled Meat: Pair with grilled chicken, lamb, or beef skewers for a complete meal.
Sandwiches: Use the dip as a spread on sandwiches and wraps for added flavor.

Storing Leftovers of Cava Roasted Eggplant Dip

So, you’ve whipped up a batch of the delectable Cava Roasted Eggplant Dip, but you couldn’t finish it all in one sitting. Don’t worry—leftovers are just as delicious! Here’s how to store them properly to enjoy later:

Refrigeration:

Transfer to an Airtight Container: Place any leftover dip in an airtight container. Make sure it’s sealed tightly to prevent air from getting in and causing the dip to spoil faster.
Label and Date: Don’t forget to label the container with the date you made the dip. This helps you keep track of how long it’s been in the fridge.
Refrigerate Promptly: Place the container in the refrigerator as soon as possible after serving to keep it fresh.
Storage Time: The dip can be stored in the refrigerator for up to 3-4 days.

Freezing (Optional):

Portion into Freezer-Safe Containers: If you won’t be able to finish the dip within a few days, consider freezing it for longer storage.
Freeze in Portions: Divide the dip into smaller portions before freezing, so you can thaw only what you need later.
Thawing: To thaw frozen dip, transfer it to the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
Use within 1-2 Months: Frozen dip can be stored for up to 1-2 months for best quality. However, it’s best enjoyed within the first month.

Tips for Reheating

Microwave: If you prefer the dip warm, you can gently reheat it in the microwave. Heat in short intervals, stirring occasionally, until warmed through.

Oven: Alternatively, you can reheat the dip in the oven. Transfer it to an oven-safe dish and cover with foil. Bake at a low temperature (around 300°F or 150°C) until warmed through.

Cava Roasted Eggplant Dip Recipe FAQs

Can I roast the aubergines in advance?

Yes, you can roast the aubergines ahead of time. Once roasted, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 2 days before using them to make the dip.

Can I use store-bought roasted aubergines?

If you prefer to skip the roasting step, you can use store-bought roasted aubergines or canned eggplant. Just make sure to drain any excess liquid before using them in the recipe.

How can I prevent the dip from becoming watery?

To prevent the dip from becoming watery, make sure to drain the roasted aubergine flesh well after roasting and before adding it to the other ingredients. Additionally, avoid adding too much yogurt, as this can also contribute to excess moisture.

Is this dip suitable for special diets?

Yes, this dip is vegetarian and can be made vegan by using dairy-free yogurt. It’s also gluten-free and suitable for most plant-based diets.

Can I serve this dip warm or cold?

This dip can be served either warm or cold, depending on your preference. If you prefer it warm, you can gently reheat it in the microwave or oven before serving.

Cava Roasted Eggplant Dip Recipe

Yield: 2 cups

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Enjoy a delicious Copycat Cava Roasted Eggplant Dip Recipe, a creamy blend of roasted aubergine, tahini, yogurt, and spices. Perfect for dipping or spreading.