Eggplant Dip (No Tahini, Hungarian Padlizsánkrém)

If you want a homestyle spread that feels a little gourmet, this Hungarian eggplant cream - padlizsánkrém - is it. It’s silky from homemade mayo, bright with lemon, gently smoky from deeply roasted eggplant, and finished with tiny pops of red onion. Serve it as a mezze, a snack, or a starter with warm bread and crunchy veggies.

For the bread, thick slices of How to Make Homemade Sourdough Bread or pillowy Sourdough Focaccia are spot on.

Padlizsánkrém — what it is (and what it isn’t)

• This recipe: Hungarian style, no tahini, creaminess from mayonnaise, and a little red onion for texture and acidity.

• Baba ghanoush: a Levantine eggplant tahini dip, traditionally fire-roasted for smokiness. 

• Melitzanosalata: a Greek/Cypriot eggplant “salad” (dip) typically with olive oil, lemon, and sometimes garlic.

• Aubergine caviar: a French family of roasted-eggplant spreads (olive-oil forward); same idea, different accents.

Ingredients (metric + imperial)

Makes: ~700–750 g dip (serves 6–8 as a starter)

• 3 medium eggplants/aubergines (total ~1.1–1.4 kg | 2.4–3.1 lb)

• Homemade mayonnaise from 2 eggs (about 200–250 g | ¾–1 cup)

• 1 small red onion, finely diced (60–80 g | 2–3 oz)

• ½ lemon (1–2 Tbsp | 15–30 ml juice), to taste

• Fine sea salt and freshly ground black pepper

Equipment: Baking tray, parchment, sieve/strainer, bowl, stick blender (immersion blender)

Note: Eggplant is naturally low in calories and provides fiber and potassium; details vary by variety and preparation.

Step-by-step (simple & authentic)

1. Roast for real flavor
   Heat the oven to 200 °C / 400 °F. Trim the stalk ends, prick the eggplants all over (so steam escapes), and place on a parchment-lined tray. Roast 60–90 minutes, until fully collapsed and very soft.
   

2. Cool & drain
   Let them cool until manageable. Halve lengthwise, scoop the pulp into a sieve set over a bowl, and drain 20–30 minutes to shed excess liquid (key for a thick, luxurious texture).
   

3. Blend silky-smooth
   Move the drained pulp to a bowl and blitz with a stick blender until creamy. Fold in the homemade mayonnaise; season with salt, pepper, and lemon. Taste–adjust–taste again.
   

4. Fold in onion
   Stir through the finely diced red onion for gentle crunch and brightness.
   

5. Chill to marry flavors
   Cover and refrigerate at least 2–3 hours (overnight is best).

If you want to go deeper on oven technique and flavor development, see Roasting 101: Everything You Need to Know and The Science Behind the Maillard Reaction: Unlocking the Secret of Browning and Flavor.

Pro tips

• Don’t fear color: A little char on the skins = extra aroma.

• Drain properly: If the pulp looks glossy/wet, keep draining; a watery dip is hard to fix.

• Balance the richness: Add lemon in small additions; creamy-bright beats sour.

• Onion finesse: Dice fine so it stays subtle and crunchy, not chunky.

• Make-ahead win: The flavor improves overnight.

• Homemade mayonnaise: In a no-tahini eggplant dip, homemade mayo is your flavor dial - adjust acidity and creaminess to nail the balance.

Troubleshooting

• Too watery? Drain longer. A spoon of mayo can help re-emulsify.

• Too bland? Start with salt, then lemon and pepper.

• Too lemony? Round it out with a touch more mayo and a pinch of salt.

• Not smoky enough? Briefly char whole eggplants over a gas flame before roasting (watch closely), then proceed.

Variations (no pepper version)

• Herb lift: Finely chopped herbs can be folded in at the end for your taste. Explore the options!

• Garlic lovers: 1 small grated clove mixed into the base.

• Olive-oil style: For a Greek-leaning profile, swap part of the mayo for good olive oil and a touch more lemon.

Storage & food safety (homemade mayo)

• Fridge: Store covered; enjoy within 3 days for best quality.

• Egg safety: Make mayo with pasteurized shell eggs or pasteurized egg products; USDA confirms this is the safe route for homemade mayo.

• For general egg-product safety and handling, see FSIS guidance.

For more context, check our in-house guide: Pasteurization: A Complete Guide to Pasteurized Eggs.

FAQ

Can I make it without mayonnaise (egg-free or vegan)?

Yes. Replace mayo with tahini + olive oil (Levant style) or just olive oil (Greek-style). Adjust lemon and salt to taste.

Do I need to salt eggplant first?

Not for whole-roasting. Draining after roasting handles excess moisture and any residual bitterness.

Can I grill instead of roast?

Absolutely - grilling works. Set the grill to medium-high and cook the whole eggplants until they fully collapse and the skins are deeply charred and smoky; then proceed with the recipe. Traditionally, Hungarian padlizsánkrém is made in a wood-fired oven (kemence), which imparts a deep smoky flavor and cooks the flesh evenly. See technique pointers in Roasting 101: Everything You Need to Know.

How should I serve it?

With warm flatbread like a sourdough focaccia, crudités, or thick sourdough bread slices. It’s also great on sandwiches with roasted peppers and herbs.

You Might Also Like These Posts

Roasting 101: Everything You Need to Know
The Science Behind the Maillard Reaction: Unlocking the Secret of Browning and Flavor
Pasteurization: A Complete Guide to Pasteurized Eggs
How to Make Homemade Sourdough Bread
Sourdough Focaccia