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This Easy CAVA Roasted Eggplant Dip is smoky, creamy, and packed with rich Mediterranean flavor. It’s a simple homemade copycat dip that works perfectly as an appetizer, spread, or snack.

Easy Cava Roasted Eggplant Dip Recipe

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 Servings

Description

This Easy CAVA Roasted Eggplant Dip is smoky, creamy, and full of rich Mediterranean flavor. It’s a simple copycat recipe perfect for dipping, spreading, or serving as a party appetizer.

Ingredients 

  • 2 large eggplants, halved and roasted
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Slice eggplants in half lengthwise and lightly score the flesh.
  • Drizzle with olive oil and place cut-side down on baking sheet.
  • Roast for 35–45 minutes until very soft and collapsed.
  • Let cool slightly, then scoop out the flesh into a bowl.
  • Add garlic, lemon juice, tahini, salt, and pepper.
  • Blend or mash until smooth or slightly chunky.
  • Taste and adjust seasoning, then serve or chill.

Equipment

  • Baking Tray
  • Spoon

Nutrition

Serving: 1ServingCalories: 152kcalCarbohydrates: 11gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 394mgPotassium: 393mgFiber: 5gSugar: 6gVitamin A: 152IUVitamin C: 8mgCalcium: 27mgIron: 1mg