CAVA Roasted Eggplant Dip Recipe (Delicious Dip for Chips)

This CAVA Roasted Eggplant Dip Recipe is the smoky, creamy spread you’ll crave on everything—especially tortilla chips or warm pita bread. This eggplant dip is what I most of the time serve on the side of pita chips to dip and enjoy, whether it’s a quiet afternoon snack or something quick to put on the table for guests.

Believe me—when you dip pita chips into this, the taste will be unforgettable.

CAVA does it beautifully, but I managed to recreate this copycat CAVA Roasted Eggplant Dip at home with help from my aunt, who grew up making Greek-style melitzanosalata the traditional way.

She always said eggplant doesn’t need much—just fire, patience, and good olive oil—and she was right this.

The smokiness comes from open-flame roasting, the creaminess from properly drained eggplant, and the freshness from herbs added at the very end.

You’ll love this scooped up with warm pita or spread onto toasted bread with olive oil. You can also serve it alongside grilled chicken or vegetables and let it do the quiet work of making the whole plate better.

Why This Copycat CAVA Roasted Eggplant Dip is Better Than The Restaurant Version?

The recipe of this CAVA roasted eggplant dip isn’t new — versions exist all over the Mediterranean and Middle East — but they absolutely popularized a smooth, smoky, olive-oil-forward style that’s incredibly addictive.

Restaurant versions are delicious, but they’re made for speed, consistency, and shelf life.

Homemade? That’s where the magic happens. When you char the eggplants yourself over a real flame, you get that authentic fire-roasted flavor you just can’t fake.

You also control the salt, the acidity, and the olive oil quality — meaning fresher taste, better texture, and no watered-down dip.

Plus, you can tweak it exactly how you like it: extra garlic, more herbs, thicker or silkier.

Perfect For

This CAVA eggplant dip fits into your life so easily, it almost feels unfair.

• Busy weeknights when you need something fast but still impressive
• Weekend mezze boards with friends
• Healthy-ish snacking that doesn’t feel boring
• Spreading inside wraps, pitas, and sandwiches
• A side dish next to grilled chicken, lamb, or fish
• Bringing to potlucks when you don’t want the usual hummus
• Anyone trying to eat more vegetables without it feeling like a chore

CAVA Roasted Eggplant Dip Ingredients

1 kg Eggplants (whole) – I pick medium globe eggplants with smooth, shiny skin and no dents. Heavier ones usually mean more creamy flesh inside. These are the base of the dip, giving that smoky, soft texture. I don’t use skinny Italian eggplants because they turn out less rich.

1 whole Red Horn Pepper – This long red pepper brings natural sweetness and color. It balances the smoky eggplant so the dip doesn’t taste flat. I use horn peppers when I find them, but a regular red bell pepper from any grocery store works just fine too.

1 Garlic Clove – One clove gives just enough flavor without overpowering everything. Raw garlic can get strong fast, so I keep it light. I always use fresh garlic, not the jarred kind, because fresh has a brighter taste and blends smoother into the dip.

2 Tablespoons Apple Cider Vinegar or White Wine Vinegar – This adds the tang that wakes up the whole dip. I usually grab Bragg’s apple cider vinegar, but white wine vinegar works great too. It keeps the dip from tasting heavy and brings a fresh, balanced flavor.

¼ Cup Olive Oil – Olive oil makes the dip creamy and rich without dairy. I use a smooth, everyday extra virgin olive oil like California Olive Ranch. It shouldn’t taste bitter. Since it’s a main flavor here, a decent quality oil really makes a difference.

2 Spring Onions (green parts only, sliced) – The green tops give a light onion flavor that’s fresh, not sharp. I leave out the white bottoms because they can be too strong. These add a little crunch and brightness that keeps the dip from feeling too heavy.

½ Bunch Fresh Parsley (leaves only, chopped) – Parsley makes everything taste fresh and colorful. I use flat-leaf Italian parsley because it has better flavor than curly. It cuts through the smokiness and oil, making the dip taste lighter and more balanced.

Salt (to taste) – Salt brings all the flavors together. Eggplant really needs it, or the dip tastes bland. I usually use kosher salt because it’s easier to control, adding a little at a time and tasting as I go.

Black Pepper (to taste) – Freshly cracked black pepper adds a little warmth and depth. It’s not spicy, just enough to round out the flavors. I grind it right in at the end so the flavor stays fresh and noticeable.

Extra Virgin Olive Oil (for garnish) – A drizzle on top before serving makes it look glossy and appetizing. I use the same olive oil as in the dip. It also adds one more layer of rich, smooth flavor right when you take a bite.

How To Make CAVA Roasted Eggplant Dip Copycat

Step 1 | Roast the Vegetables Over an Open Flame

Pierce the eggplants all over with a fork—this prevents them from bursting and helps them cook evenly. Place the eggplants and red pepper directly over a gas flame.

Roast the eggplants for 20–25 minutes, turning often, until the skins are fully blackened and the flesh feels completely soft. Roast the red pepper for about 10–15 minutes until evenly charred. Don’t rush this step—the deep smokiness comes from full charring.

Step 2 | Steam and Cool for Easy Peeling

Once the red pepper is soft, transfer it to a bowl and cover tightly with plastic wrap. Let it steam for 15–20 minutes. This loosens the skin naturally. Remove the eggplants from the flame and let them cool for about 5 minutes—just enough so you can handle them without burning yourself.

Step 3 | Scoop, Drain, and Chop the Eggplant

Cut the eggplants in half lengthwise and scoop out the soft flesh with a spoon. Place it in a bowl and discard any excess liquid—this step is key to avoiding a watery dip. Roughly chop the eggplant to help it blend evenly later.

Step 4 | Peel and Dice the Red Pepper

Peel away the charred skin from the red pepper using a knife or your fingers. Remove the seeds and stem, then cut the flesh into small cubes. A little texture here adds interest to the final dip.

Step 5 | Blend the Smoky Base

Transfer the chopped eggplant and red pepper to a food processor. Add the garlic, vinegar, and olive oil. Blend until smooth, stopping once or twice to scrape down the sides. You’re looking for a creamy texture that still feels fresh, not overly whipped.

Step 6 | Season and Fold in Fresh Ingredients

Transfer the blended mixture to a bowl. Season with salt and black pepper, tasting as you go. Fold in the sliced spring onion greens and chopped parsley. Mixing by hand at this stage keeps the herbs vibrant and prevents them from breaking down too much.

Step 7 | Garnish and Serve

Finish with extra parsley, a few more spring onion slices, and a generous drizzle of extra virgin olive oil. Serve at room temperature for the best flavor.

Special Tips & Notes for CAVA Roasted Eggplant Dip

Don’t be scared of a deep char – The skin should look fully black and burned, and that’s exactly what you want. The inside won’t taste burnt. That heavy char is what gives the dip that real smoky, restaurant-style flavor instead of just “roasted vegetable” taste.

Drain the eggplant flesh really well – After scooping, you’ll see liquid sitting in the bowl. I tilt the bowl and spoon it out or let the eggplant sit in a strainer a few minutes. Too much moisture makes the dip watery, dull, and less flavorful.

Blend while the eggplant is still a little warm – Warm eggplant breaks down smoother in the food processor and absorbs olive oil better. If it gets completely cold, the texture can turn slightly stringy instead of creamy and spreadable like the CAVA-style version.

Let it rest before serving – I know it smells amazing right away, but give it at least 20 minutes. The garlic softens, the vinegar settles, and the herbs blend into the dip. It honestly tastes more balanced and less sharp after resting.

Always taste one last time before serving – Flavors change as it sits. Sometimes it needs a tiny pinch more salt or a few drops of vinegar to wake it up again. That final adjustment is what makes it taste homemade in the best way.

What Does CAVA Eggplant Dip Taste?

The first thing I notice is the smoke — not harsh, just deep and cozy, like vegetables cooked over a fire outdoors. It smells warm and inviting before you even take a bite.

Then comes the texture: unbelievably creamy without any dairy. The olive oil gives it a silky mouthfeel, while the roasted pepper adds a soft sweetness that balances the tangy vinegar.

The herbs and spring onions keep it from feeling heavy. Each bite is bright, savory, and just a little zippy at the end, which makes you want another scoop immediately.

What To Enjoy With This CAVA Roasted Eggplant Dip

Warm grilled pita triangles are ideal here, slightly charred at the edges so they echo the smokiness of the dip, while their soft centers scoop up thick, creamy bites without tearing or overpowering the flavor.

Spread a generous layer onto a plate and top with sliced grilled chicken or lamb, letting the juices mingle with the dip, almost like a built-in sauce that turns simple proteins into something restaurant-level.

Use it as a bold sandwich spread inside wraps with crunchy cucumbers, tomatoes, and feta, where the creaminess replaces mayo and the smoky depth makes every bite taste layered and satisfying.

Serve alongside a Mediterranean-style platter with olives, hummus, labneh, and fresh vegetables, where this dip becomes the smoky anchor among the brighter, tangier components.

Leftover Store and Reheating

Leftover

I store this dip in a tight container in the fridge and it keeps well for about 4 days. Honestly, it tastes even better the next day once the garlic, smoke, and herbs settle together. Just give it a good stir and scrape the bottom before serving again.

Reheating

This dip is best at room temperature, not hot. I take it out of the fridge about 20–30 minutes before serving so the olive oil softens and the flavor wakes up. I don’t freeze it — eggplant gets watery and the creamy texture doesn’t come back right.

CAVA Roasted Eggplant Dip Recipe FAQs

Is this Greek-style roasted eggplant dip?

It leans Mediterranean but isn’t strictly traditional Greek. Greek versions often include lemon or yogurt. This one is closer to a smoky mezze-style spread with olive oil, vinegar, and herbs, more like what you’d find across the Eastern Mediterranean.

Can I make this without a gas flame?

Yes. Roast the eggplants and pepper in a very hot oven (around 450–475°F) until collapsed and deeply browned. You won’t get the same fire-smoke flavor, but broiling at the end helps add some charred taste.

Is this the same as baba ghanoush?

Not exactly. Baba ghanoush usually has tahini and lemon, giving it a nuttier, tangier taste. This version is lighter, more olive-oil-forward, and herb-fresh, with vinegar providing the brightness instead.

Why is my dip bitter?

Bitterness usually means the eggplant wasn’t cooked long enough or the juices weren’t drained. Undercooked eggplant tastes sharp. Make sure it’s fully soft inside and remove that extra liquid before blending.

Can I add tahini?

You can if you like a creamier, nuttier dip. Start small, about a tablespoon, then taste. Too much can overpower the smoky eggplant flavor and turn it into something closer to hummus.

How do I make it thicker?

Let the eggplant drain longer or pulse less in the processor for a chunkier texture. If it’s already blended, stirring in a spoon of thick yogurt can help, but that changes the flavor slightly.

Can I make this ahead?

Yes, and I actually prefer it that way. After a few hours in the fridge, the flavors settle and taste more rounded. Just bring it back to room temperature before serving.

Is it served warm or cold?

Room temperature is the sweet spot. Straight from the fridge dulls the flavor, and heating it changes the fresh herb taste. Let it sit out a bit before putting it on the table.

This CAVA roasted eggplant dip recipe is one of those simple dishes that surprises people every time.

The smoky eggplant, good olive oil, and fresh herbs come together in a way that tastes straight from the restaurant, but better because you made it yourself.

I love that this copycat CAVA eggplant dip feels special without being complicated. If you try it, I’d love to hear how you served it.