Fresh Herb Dip with Eggplant

This fragrant eggplant dip is filled with a fresh and smoky flavor that is delicious with pita bread and cut vegetables.

Serves: 12Hands-on: 15 minutesTotal: 8 hours 45 minutesDifficulty: Medium

Serves: 12


  • 1 eggplant (1 lb.)
  • 1 clove garlic, diced
  • 1 small onion, peeled and chopped
  • 1 tsp. cumin
  • ½ tsp. hot smoked paprika
  • 1 can (14½ oz.) diced tomatoes
  • ½ cup chopped flat-leaf parsley
  • 2 Tbsp. chopped cilantro
  • ¼ cup olive oil


  • Trim and cube eggplant into 1" pieces. Place eggplant in slow cooker with garlic, onion, cumin, smoked paprika, and tomatoes.
  • Cover and cook on low heat for 8 hours. Turn heat off and remove cover. Let sit for ½ hour to cool.
  • Place eggplant mixture in food processor fitted with a metal blade. Add parsley, cilantro, and olive oil. Process to desired consistency.
  • Serve at room temperature or chill for 2 hours.