Smoky Harissa Eggplant Dip

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Bowl of our Smoky Harissa Eggplant Dip recipe surrounded by sliced cucumbers and pita bread for dipping

Happy October, friends! We officially made it to pumpkin season (yay!), and everything else that’s wonderful about this time of year.

Do you have any exciting plans this month? Are you visiting a pumpkin patch, an apple orchard, or making all of the pies? I hope so.

This month is an exciting one for us as we’re traveling to Europe with friends. We’ll be visiting Greece, Croatia, and Poland, as well as a couple cities for brief stopovers (follow along on Instagram!). I’m rather excited, as Greece has been one of countries I’ve been wanting to visit for years now (Sisterhood of the Traveling Pants, anyone?).

I hope it’s dreamy and beautiful and everything I’ve imagined it to be. If not, we’ll at least eat lots of yummy food and come home with new experiences and stories.

Freshly roasted eggplant slices for our homemade Smoky Harissa Eggplant Dip

Speaking of travel, this dip is inspired by a recent trip we took to Seattle.

We met a new friend to explore the city’s food scene and, of all the dishes we shared, I must say the smoky eggplant dip we had at a little wine bar was my favorite.

One bite of this creamy, smoky, deep red eggplant dip and I was hooked. I asked the waiter about the ingredients (as I often do), and I tried to make mental note of everything he said.

Smoky Harissa Eggplant Dip! Creamy, smoky, spicy | The perfect appetizer or side #vegan #glutenfree #dip #eggplant #recipe #minimalistbaker

Once I got home, I started experimenting and it only took me a couple of tries to nail it! I’m super pleased with the results and hope you will be, too.

This dip is not only extremely delicious, it’s also quite simple to make, requiring just 9 ingredients and about 1 hour to prepare.

If you’ve tried any of my other eggplant dishes (the Persian Eggplant Dip, Simple Baba Ganoush, Caramelized Onion Mac n Cheese, or Cashew-less Vegan Queso), you’re familiar with my go-to cooking method of slicing, salting to remove bitterness, and then roasting. I’ve found it’s the best way to get that roasted, smoky flavor without cooking your eggplant over an open flame (which is ideal for those of us without a fire pit or gas stove).

Next comes smoked paprika, roasted garlic for depth of flavor and a little heat, some lemon juice to bring brightness and acidity, and harissa paste – the key ingredient.

What is Harissa Paste?

Harissa is a hot chili paste that originated in Tunisia, North Africa. It is commonly used as a dip or marinade, or to add vibrant red color and smoky heat to dishes like stews and sauces. Chili peppers were originally imported to Tunisia in the 16th century during the Spanish occupation, and shortly thereafter harissa quickly became a staple part of Tunisian (and Middle Eastern) cuisine (source).

In this recipe we used store-bought, but you could also try making your own with our DIY version. Or, find a more traditional version here!

Bowl of our Smoky Eggplant Dip alongside goodies for dipping for the perfect vegan appetizer

We hope you all love this dip. It’s:

Mega flavorful
& Perfect for fall

This dip is best served with toasted pita chips or whole grain bread to offset the creaminess, though vegetables are a great gluten-free option as well. Make this dip as an appetizer for fall parties, a healthy snack, or even to use as a sandwich spread.

If you do give it a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We love it when you do.

Bowl of our Smoky Harissa Eggplant Dip with cucumbers and pita bread for dipping

Lastly, if you have any recipe suggestions, leave them in the comments! I’d especially love to hear fall and holiday requests, as well as any dishes you’ve enjoyed while traveling that you’d love for me to recreate. Cheers, friends!

Bowl of our creamy, smoky, and spicy homemade Eggplant Dip for the perfect vegan appetizer

Smoky Harissa Eggplant Dip

9-ingredient savory eggplant dip with smoked paprika and spicy harissa paste. A subtly spiced dip loaded with flavor and nutrients. The perfect side dish or appetizer.
Author Minimalist Baker
Plate of sliced cucumbers, pita, and a bowl of Smoky Harissa Eggplant Dip
4.80 from 15 votes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 (1/4-cup servings)
Course Appetizer, Dip, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh



  • 1 medium or large eggplant
  • 4 cloves garlic (skin on)
  • 1-2 Tbsp olive oil (plus more for roasting eggplant + garlic)
  • 1/2 cup raw walnuts
  • 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)
  • 1 pinch each salt and black pepper (plus more to taste)
  • 2-3 tsp harissa paste* (to taste)
  • 1-2 tsp smoked paprika (to taste)
  • 1 Tbsp maple syrup or coconut sugar

FOR SERVING optional

  • Pita or toasted pita chips
  • Fresh mint
  • Chopped walnuts
  • Vegetables (carrots, cucumbers, etc.)


  • Preheat oven to 375 degrees F (190 C).
  • Slice your eggplant into 1/4-inch rounds and sprinkle both sides with sea salt. Place in a colander in the sink to drain any excess liquid and draw out the eggplant’s bitterness for 30 minutes.
  • In the meantime, place garlic on a baking sheet and drizzle with 1 tsp olive oil (amount as original recipe is written // adjust if altering batch size). Bake for 20 minutes, then remove pan from oven and add walnuts to the baking sheet. Bake both for 7-8 more minutes, or until the walnuts are fragrant and the garlic is light golden brown. Remove pan from oven and set aside.
  • After draining eggplant for 30 minutes, lightly rinse with cool water. Place between two absorbent towels and set something heavy on top – such as a baking sheet topped with a cast iron skillet – to help draw out any excess liquid.
  • Heat oven to high broil and position a rack at the top of the oven.
  • Arrange eggplant on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 4-5 minutes on each side or until the eggplant is deep golden brown (see photo).
  • Remove from pan, stack and wrap loosely in foil to lock in moisture – wait 5 minutes.
  • Peel away most of the skin of the eggplant (a little is OK) and add flesh to a blender or food processor.
  • Peel your roasted garlic and add to the food processor or blender. Also add toasted walnuts, lemon juice, a pinch each salt and pepper, harissa paste, smoked paprika, 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), and maple syrup or coconut sugar. Mix/pulse until creamy and smooth.
  • Taste and adjust seasonings as needed. I added a bit more harissa paste for heat and another pinch of salt. Add remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) for extra creaminess. Mix/pulse again to combine.
  • Garnish with fresh mint, walnuts and a pinch more paprika (optional).
  • This dip is best served with toasted pita chips or whole-grain bread to offset the creaminess, though vegetables are a great gluten-free option as well. Best when fresh.


*Harissa paste can be found at most specialty and standard grocery stores. However, find a recipe to make your own here.
*Nutrition information is a rough estimate calculated without optional toppings.

Nutrition (1 of 4 servings)

Serving: 1 quarter-cup servings Calories: 179 Carbohydrates: 14.5 g Protein: 5.4 g Fat: 12.9 g Saturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 43 mg Fiber: 5.7 g Sugar: 7 g

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My Rating:

  1. Barb P says

    Really delicious when made with my slightly kinder, gentler version of your harissa (my take used roasted red bell peppers and added some brown sugar, as well as a bit more tomato paste and lemon juice). I did not bother to toast the walnuts, as to my palate, they actually get bitter when toasted, or to add garlic, as the harissa already has some. I did add a few sprigs of fresh, mint, parsley, and oregano. Much better than a bottled version. I bought at a Middle Eastern markets sometime back. I think it would also be great in a melange with white beans and green. So good I could have devoured it all in one sitting, but will try not to! Thanks.

  2. Peyton says

    I just made this recipe and it turned out great! I made a couple modifications along the way to curate it to my taste, and it might help with some of the comments/concerns I’m seeing in the comments.

    – Roasted pine nuts work as an awesome substitute for the walnuts, and won’t make the dip overly nutty
    – added an extra clove of garlic and an additional ~3/4 tsp of smoked paprika
    – added a pinch of red chili flake cause we like things spicy
    – added more harissa and lemon juice because I felt it could use more acidity

    Making recipes your own is part of the beauty of cooking! This gave me a great base to make those modifications

  3. Mari Lou Colley says

    Fantastic dip.
    My family loved it so much they started using in on top of roasted vegetables and in wraps

  4. C says

    Good recipe. I’m always looking for dips that are mostly vegetables instead of all the other stuff. I forgot to peel the eggplant, so it wasn’t perfectly smooth, but the flavour was good. I also used almonds, as I didn’t have walnuts on hand. I used two teaspoons of harissa, easily could have doubled that imo and I only used a splash of maple syrup. It wasn’t a tablespoon.

    It was a bit faffy, but not overly so.

  5. Caroline McCormick says

    I’ve get together with the moms from my daughters K-8 school every 6 months. Our kids are college sophomores now! I made this and brought it to our last get together. Most compliments of the night! I had to share this recipe on our group chat. My eggplant might have been too large but I improvised. Also, my daughter took my favorite mini blender to college so I was using my other giant blender (not sure if that made a diff). It’s delicious. Thank You!

  6. Julie says

    I made this dip for a Thanksgiving party I was hosting and I was glad it got a couple compliments because I thought it was a bit of a pain to make! I DID make a 4x batch and realize that was a large part of the problem, but in my small kitchen I found I was fighting for oven space to get everything roasted and toasted and the number of steps needed for the eggplant made it a recipe I’d not make again. I think in total it took me 2.5-3 hours so beware if you’re planning on making a larger batch, especially in a smaller kitchen. :$

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, sorry to hear that was your experience! We haven’t tried this in a larger batch but it does sound like that might have been the issue.

  7. Rachel says

    Omg this dip is AHHHHHmazing. Made it for book club (we had a smoke/fire theme). It’s the right amount of spice and was so delicious. Though there are a lot of steps, it was really easy to follow and came to get her pretty simply.

    I will be making this at least 100 more times.

  8. El says

    My husband was actually the one who made this – followed the directions exactly. It was pretty bad. Overwhelming walnut taste and I couldn’t even taste the harissa. We make minimalist baker recipes all the time and love 99% of them. This is one of only two times we’ve been really disappointed. Confused as to how so many other people loved this or if we were somehow tasting something very different. Made it to take to a party, we’re embarrassed to take it. Finally threw it out. :/

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re sorry to hear that! I am not sure what went wrong but we wish you better luck with your next recipe! xoxo

    • Julie says

      I do agree that the recipe needed MUCH more harissa paste than as written (if you buy store bought?). (And that 99% of the time MB recipes are a homerun, so was surprised, esp. with a 5 star review!) When I was first finished with the dip I also found it was way too nutty, and just not very tasty. Given how much time it took, I was pretty determined to make it work. I ended up adding a significant amount of harissa, two drops of Liquid Smoke, and a lot more salt and paprika. I still wasn’t thrilled with the taste, but it did get a lot of compliments! Maybe it’s just my pallet…

  9. Yum says

    I made this , it was delicious. I roasted some of the eggplant but it was just taking a little bit too much time to get to the consistency I wanted, so I just wound up sautéing them with a little olive oil in a pan and I didn’t peel them and I thought it tasted great! Delicious recipe, a little labor-intensive compared to what I usually do, but definitely worth it

  10. Christine says

    This might be the best thing I’ve ever made. Smoky, sweet, spicy, SO GOOD. Fresh mint for serving was just perfect. I made it for a BBQ and grilled bread and veggies to go with. Flavors were perfect for a BBQ. All the non-vegans loved it. Highly recommend!!

  11. Michelle says

    I bought too much eggplant for your Moroccan Lentil Stuffed Eggplant, so I made this while my bf was out of town (he’s not a fan of eggplant) and thank goodness he was, because it is SO good; I’m glad I didn’t have to share! I’ve been eating it for lunch with raw veggies and some of your garlic pita chips. Can’t get enough. Thank you!!

  12. Natacha says

    I made it to bring to a party, tasted it, ate the whole thing and had to cook something else!

  13. Jen says

    Oh so fantastic Dana! I have never come across a recipe where I do not have to roast the eggplant before at an open flame, which I don’t have. And I love love love any eggplant dip! Will try this ASAP!
    Thanks so much. Love all your recipes btw.

  14. Jen says

    This dip is delicious! I went way more minimalist than the recipe, and simply sliced and broiled the eggplant, skipping all the other eggplant prep steps (no salting, not pressing) and it was still fantastic and took way less time to make. I also didn’t have walnuts, so I replaced them with slivered almonds which I toasted as per walnut instructions….worked great! I am loving Harissa!

  15. Anna says

    I thought the flavors in this were delicious, but I cannot seem to get behind the texture of pureed eggplant. It is an odd combo of fluffy and mushy to me. I’m not leaving a rating since this is just personal preference. Thanks anyway for the recipe!

  16. Amy says

    Is Harissa very spicy? Looks so yummy! I really dislike overpowering spicy things. I kid you not I sweat eating salt & vinegar chips…lol

  17. Rosie says

    I pinned this ages ago when you first posted it and was really excited to try it! Only just made it and omg its nom nom nom!!! I’ve just had surgery on my jaw so my ability to wolf down food has now been limited to nibbling on things whilst managing to get it all over my face but this so so worth the effort! Love you recipes, they never let me down!!!

  18. Lee says

    Hey Dana,

    You said this is best served immediately, eaten warm (or room temp), and can be kept in the fridge for 2-3 days. I’m wondering how refrigeration diminishes the flavour?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It doesn’t necessarily diminish the flavor. It’s just best when fresh, because the eggplant can get a little congealed.

  19. Jody says

    I just made this for the second time. Made double since my garden have me 2 beautiful eggplants today. I use hot sauce, 2-3 tsp to taste, instead of the Harissa paste. Definitely use smoked paprika. It adds to the nuttiness of the walnuts. This is a bit labor intensive but completely worth it!!

  20. Laureen says

    This dip is a total flavor bomb! It was so delicious. The subtle flavor of the roasted walnuts and the not so subtle harissa are SO flavorful. I doubled the recipe and it was gone in two days. :D A couple of quick cooking notes. I followed a suggestion from Andrea Reusing in her cookbook Cooking in the Moment, and I no longer salt my eggplant. I just roast it in large chunks, 450 degree oven for around 25 minutes. For this recipe I did peel the skin off after roasting. And I added some extra harissa at the end. I can’t eat gluten so I ate it with veggies – red peppers, celery, hakurei turnips. Yum!!

  21. Hil says

    Hi Dana,

    I’m a huge fan of anything with eggplantsso thanks for sharing another great recipe.

    I’m Romanian and the roasted eggplant salad as well as a spread we call “zacusca” are staple foods in our kitchen.

    An easy&fast method to roast eggplants especially in the winter is to line a baking sheet with aluminium foil, cut the eggplant in two, lenghtwise and put them on the baking sheet with the white face down.

    The rack should be on the top part, the broil on maximum. They are ready in 10-15 minutes. The “meat” of the eggplant is scooped out from it’s chared skin with no mess. The taste is great.

    Zacusca the classic: roasted eggplants and peppers, ognions, cooked with s bit of oil until the aognions tastes cooked, we add some tomato sauce, salt, pepper and a hint of sugar. We are canning these for winter.

    Variation: switch eggplants with mushrooms or with cooked white beans.
    All of these are fabulous!

  22. Hannah Elizabeth says

    I’m sorry this is so long…I wanted to write in a couple of recipe suggestions (though neither are season appropriate or travel inspired ;) ), and got a little carried away. :P

    One of my big loves in life is frozen yogurt. I do love, love, love my ice cream, but most of time, I prefer the lighter mouth-feel and tangy taste of froyo. Except I’m allergic to dairy, so I only splurge on it every once in a while. I’ve thought about trying to make my own from store-bought dairy-free yogurt, but I’m also allergic to soy and almonds, and the only coconut yogurt I can scrounge up is loaded with what seems like unneeded “stuff” in the ingredients list. (Is this whole idea even feasible? This sounds completely unachievable and unrealistic…) I understand that you can’t make recipes tailored to my dietary sensitivities, but I thought I’d toss it out there. ;) Even though I do prefer froyo, all of your ice cream flavors sound to.die.for., and one of these days, I’m going to make one of them that doesn’t require an ice cream maker. :)

    My second thought was a vegan nut/seed-based ranch dressing. I know there are a lot of recipes out there for this, but I’ve tried several, and can never get one that actually tastes like Ranch. I mean, it’s nearly always a good dressing, but I am really interested in something that I can eat that tastes like my favorite dressing as a kid. Can you help?

    It’s totally fine if you don’t ever do any of my suggestions or have already ruled them out…just a couple of ideas. ;)

    BTW, I love your recipes!! I have made many of them, and there are many more I want to try!! Your blog is one of my go-to sources, and your creativity and beautiful photography blows my mind!

    Many thanks!

  23. Ashley says

    This dip is fantastic! I think my eggplant was a little too small so I added 1/4 cup of chickpeas for filler… Also, I didn’t have harissa paste, but I did have a dry spice blend that worked just as good. Boyfriend approved and I quote “I’m glad it’s not another spinach artichoke or nacho dip… It’s different, I like it.” I now have a new found love for eggplants. :) Thanks! And bon voyage!

  24. Rachel Davis says

    This looks amazing! can’t wait to make it for week day snacks :) How long do you think it would last in the fridge?

  25. Melissa says

    This dip looks amazing. I keep meaning to buy harissa paste, so maybe I’ll actually go get on that now.

    Fall/holiday recipe requests! I’d love to see some savory applications for pumpkin (especially pumpkin puree since I always have a bunch leftover from my many pumpkin bread endeavors). Also for when it’s closer to December, some gingerbread recipes would be great! I have one go-to recipe for gingerbread in loaf or muffin form, and I just can’t quit that one. It’s delicious, but maybe some other inspiration would be great.

    And one other request/idea that’s not necessarily for the holidays, but just an all the time thing. Granola with big crunchy clusters. For me, if granola doesn’t have big chunks, why bother? :-) Ideally it wouldn’t involve a ton of oil or nut butter either, but I’d just like to get your insight on that.


  26. Marina says

    Oh this sounds delicious!
    I love eggplant, I will definitely make this next week, to go with some homemade sourdough bread.
    I’m from Croatia, so I’m excited to see what you’ll visit and how you’ll like it :)

      • Marina says

        Well, I would definitely recommend you to visit Plitvicka jezera, that’s a national park with beautiful lakes and waterfalls, really breathtaking. Also, the sea side and the islands are really beautiful, however it’s not summer anymore so it won’t be that great.
        If you decide to stay just in the northern part of Croatia, then visit the capital, Zagreb, and maybe hop to Varazdin, it’s a small baroque town (my hometown) with a beautiful architecture. There are a lot of castles around the area, small villages and beautiful nature, maybe you would like that.
        If you do decide to check out the sea side and the islands, I would suggest visiting:
        Motovun- little medieval village in Istria, famous for their truffles and truffle dishes
        National park Krka

        The islands are wonderful, but as the season is over, they are probably quite empty and with not much going on.

        Let me know if you need more info. I look forward to your trip reports :)

  27. Michele @ Two Raspberries says

    this sounds totally YUM! I love all kinds of chip dips! and I love that you paired this with pita’s that sounds even better! happy weekend girl! ;-)

  28. Lauren Ver Hage says

    LOVE THIS RECIPE! Beautiful photography and the most delicious looking food styling.

    We’re having friends over for friday night drinks + cocktails this evening, and I know what I’m going to whip up later on to serve to everyone!

    Thanks Dana =)


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So wonderful! Hope you all love it, Lauren. Let me know how it goes! And thanks for the kind words xoxo

  29. Rebeca says

    I really (really) want to like eggplant, but every time I’ve tried it’s been quite a disappointment. This dip sounds and look stellar though, so I’m gonna be brave and try it.

    As for requests, I’ve been thinking about a fall inspired smoothie – squash, apple, and a ton of spices.

    Have a great time in Europe! And you should totally stop in Spain and take me with you! :D

  30. Gila says

    I just came back from a trip to someone with a vegetable garden and brought a basket of eggplants that are begging to be ve used for this recipe! Yay!

  31. Kristina says

    Sisterhood of the traveling pants <3 where are the times. It's one of my favourite books/movies. Now you made me nostalgic, I think I will have a girly night this weekend.
    I love eggplant dips and this version of it sounds delicious, will try it.

  32. Mathilde Karytinou says

    This looks wonderful! I will be trying this on Sunday when I’m hosting a family dinner. :)
    I have been following your blog and have tried many of your recipes, always with big success!

    I hope Greece and authentic Greek food exceed your expectations Dana! :)
    I look forward to reading about your experiences and I’m sure future greek-inspired recipes! All the best, Mathilde from Athens, Greece

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks for the kind words, Mathilde! SO great you live in Greece. Any tips would be appreciated!

      • Mathilde Karytinou says

        In Athens, I would recommend getting lost in the streets of Plaka, the historic centre, perhaps have a bite at one of my favourite spots, Yiasemi restaurant on Mnisikleous 23 in Plaka, which is a very cute place that takes advantage of some steps with a great view of the Acropolis.
        Further to Samantha’s post, I would also recommend taking a small walk at the National Park by Syntagma (Constitution Square), which used to be the Royal family’s garden, and maybe enjoy a traditional greek coffee in the coffee place inside the park!
        If you have time, the temple of Sounio 70 km south of Athens is a wonderful drive and a beautiful scene, especially at sunset.
        For islands, my personal favourite is Hydra, about an hour and a half by ferry from Pireas where no cars are allowed, and donkeys are still the main means of transport!
        I would be very glad to offer you more tips, just let me know what kind of information you would like! :)

  33. Sammie says

    I love Greece and Greek food. This dip looks and sounds delicious. I love the layers of flavour and it’s nice to have an alternative to creamy dips. Yummy. Fortunately we have apple trees in our garden. This year they are laden so I’ve been getting creative in the kitchen. Great post and thank you for sharing. Sammie x

  34. Cassie says

    Wowwwww I have a spicy eggplant dip that’s disappearing! It looks just like this one except yours looks better! Yummy!

  35. V says

    I’ve been waiting for this recipe since you posted a picture on instagram! Finally! Can’t wait to make it.

    Oh and I think the food styling here is killer. Amazing job!

  36. Alicia says

    Oh boy, yet another recipe that I can drool over! Looks delicious! By the way, I would love to see a pumpkin energy bite recipe!! :)

  37. rachael says

    whoa. I know I can expect something unique and amazing from you!

    Question for you–can you do a post about how you develop recipes? More than just tinkering in the kitchen, but as in your actual process when you’re creating a recipe for the blog.

    I cook on the fly all the time, but I never stop to measure or write anything down. Sometimes it’s great, other times it could be better. I just find that once I’ve eaten something, I’m in them mood to cook something else, and not have 5 more dishes of the same thing just to tweak the recipe. How do you test and perfect without wasting food and not getting sick of making a recipe over and over?

    Thanks so much :)

  38. Sarah | Well and Full says

    Baba ganoush?! Yes?? This looks so amazing and flavorful and yummy and smoky and spicy and can you FedEx me some ASAP?!

  39. Daisy @ Simplicity Relished says

    In love with this already! Can’t wait to make it. As for a recipe request, are there any dips you can make with lentils? I love that they cook so much more quickly than beans!

  40. dixya | food, pleasure, and health says

    yes to that movie! i’d love visit there someday as well…and this dip, this looks so good esp with the pita.

  41. Samantha says

    Hi Dana, you will LOVE Greece! I travelled there solo for a month in 2010 and fell in love. I dream of going back daily and can’t wait to get my boyfriend over there to enjoy the beauty, food and history of such a great country. Can’t wait to follow along as you travel through Europe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Sam! Any recommendations on where and where not to go? I’d love to hear your suggestions!

      • Samantha says

        Hi Dana,
        Well I’d definitely recommend staying in Athens for no more than 2-3 days. Get in and see all the big sites…Temple of Zeus, The Parthenon, Olympic Stadium but then hit up the islands as soon as possible. In my month of travelling I visited many islands but I would say Santorini is a must (check out the black sand beach and wineries!), Mykonos and the famous windmills and if you venture a little further away Rhodes is a step back into medieval times! I bought the Lonely Planet book for Greece and it helped me immensely. HAVE A BLAST!!

  42. Nicole @ Young, Broke and Hungry says

    You’re going to have a great time traveling all over Europe! I’m jealous. I would love to know which Wine bar you went to in Seattle because I’m a nosy marvin.

    Also, i want to dip all the pita chips into this eggplant dip.

  43. Janel | Peach and the Cobbler says

    Talk about a flavor bomb! I’m always looking for dips that don’t call for dairy but are still creamy. Bravo!

  44. Hannah Elizabeth says

    Man, you were in Seattle??? My stomping grounds! You should come again sometime and do a meet-up!

    I LOVE your eggplant dip, and actually almost bought eggplants for it when I was at the store this week, so I’m thinking I should try this one. Have fun in Europe!

  45. Sydney | Modern Granola says

    Yum! This dip sounds incredible. And how cool that you’re traveling this month! I’ve visited Greece and Croatia and it was such an inspiring and amazing experience.
    Have a lovely European adventure!
    xx Sydney

  46. Sophie | The Green Life says

    Omg. This dip looks fantastic! The smoky and spicy flavour combo sounds just perfect.
    I hope you have an amazing time in Europe! And thanks for another wonderful culinary creation. <3

  47. Megan @ Skinny Fitalicious says

    I have always wanted to go to Greece! This dip looks amazing! I was just saying to a friend the other day how I wanted to make an eggplant dip.

  48. Emily | Robust Recipes says

    Greece! So jealous! I have always wanted to go there, and yes even more so after The Sisterhood of the Traveling Pants!

    This recipe looks amazing. I love eggplant! Can’t wait to try this one. :)

    Have a blast on your trip. :)

  49. Lauren says

    Mmm Harissa on all the things!
    Have an awesome trip! I’ve been wanting to go to Croatia for years I look forward to your pics :)

    • Stacey says

      Wow this looks and sounds amazing! I have a family member that cannot eat walnuts. Can you suggest another nut that would work in this dip please. Thank you for all your great recipes.