Grilled Eggplant and Cilantro Dip

Winnie Abramson, ND

By Winnie Abramson, ND

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*Disclosure: This post is part of my ongoing relationship with the folks from California Endive Farms. I receive complementary boxes of endive and I am being compensated to develop recipes to share with you; all opinions expressed here are 100% mine.

Grilled Eggplant Dip | Healthy Green Kitchen

Since partnering up with California Endive Farms last year, I have enjoyed more than my fair share of endive. I love having a constant supply in the refrigerator, especially in the winter and early spring when my own garden is sleeping. I have showcased a few different cooked endive recipes here on the blog (such as this one and this one), but I also really love endive raw. It is great in salads (like this and this), and the leaves are the perfect receptacle for filling with all sorts of delicious and healthy dips.

This Grilled Eggplant and Cilantro dip was inspired by the recipe for Charred Eggplant with Chile Sauce and Tahini that I found in the May 2013 issue of Saveur magazine. It’s incredibly easy to make and it’s tasty as part of an appetizer spread (shown here with endive leaves, pita chips, and some walnuts). It’s also great in place of more typical condiments in a sandwich.

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Grilled Eggplant Dip | Healthy Green Kitchen

For more creative ways to use endive, please check out these recent recipes from my fellow “OnDivas”:

Cream of Endive Soup with Rosemary Parmesan Crisps from All Day I Dream About Food
Vegetable Stir-Fry with Shiitake Mushrooms from Cookin’ Canuck
Sesame Seared Ahi Tuna Salad from Bell’Alimento
Endive Arugula Fennel Orange Salad from LaFuji Mama

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Recipe for Grilled Eggplant and Cilantro Dip


  • *2 whole medium-size eggplants
  • *1 cup cilantro leaves chopped
  • *4 cloves garlic peeled and cut in half
  • *1 Serrano or jalapeño chile stemmed and seeded
  • *2 tablespoons olive oil
  • *1 teaspoon honey
  • *Sea salt to taste


  • 1. Grill eggplants over high heat until charred and tender, 8-10 minutes. (Turn the eggplants over half way through the cooking time). Allow the eggplants to cool, then peel and compost (or discard) the skin. Roughly chop the eggplants.
  • 2. In a food processor or blender, purée the eggplant along with the cilantro, garlic, chile, olive oil, and honey. Feel free to leave the dip a bit chunky (or make it smooth, if you prefer). Taste and add sea salt to your liking. Serve with endive slices, vegetable crudités, and/or sliced pita bread or pita chips.

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