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This Roasted Eggplant Dip is the perfect healthy appetizer! It’s made with a savory blend of roasted eggplant, tomato, onion, and garlic blended until creamy, then finished with a squeeze of lemon. Serve with homemade crackers or fresh veggies!
Easy Eggplant Appetizer
I always look for fun ways to use fresh farmer’s market veggies or just fresh veggies I grab at the store for the week. And this Roasted Eggplant Dip is one of the best ways to use eggplant!
This dip is simple and needs eggplant, tomato, onion, and garlic, which are all roasted together until caramelized and then blended into the perfect dip. It’s gluten-free, vegan, whole30, paleo-friendly, nutrient-dense, and high in fiber…not to mention DELICIOUS!
This flavorful eggplant spread is the perfect healthy appetizer for your next BBQ or party!
Ingredients Needed
- Eggplant: For this recipe, you’ll need 1 eggplant. Look for fresh eggplant that is firm but has a slight give when you press it.
- Tomato: You will need 1/2 cup of chopped tomatoes.
- Onion: Any onion will work for this recipe.
- Garlic: Fresh garlic is best! You’ll crush it slightly before roasting to release that flavor.
- Olive Oil: All the veggies are tossed in olive oil before roasting to help achieve that perfect crisp-tender texture.
- Salt and Pepper: We’re keeping our seasonings simple with some salt and pepper.
- Lemon Juice: Fresh lemon juice adds a delicious brightness to the dip.
How to Make Eggplant Dip
This eggplant dip recipe is as quick and simple as homemade appetizers get! Just a few minutes of hands-on time is needed.
- Roast: On a baking sheet, combine eggplant, tomato, onion, and garlic. Toss with olive oil, salt, and pepper, then roast until tender and golden brown.
- Blend and serve: Transfer the roasted veggies to a food processor, add the lemon juice, then process until smooth. Adjust the seasonings as needed, then serve as desired.
Do You Keep Skin on Eggplant When Roasting?
That’s up to you! If you don’t like the flavor of the eggplant skin, I recommend removing the skin before roasting. If you are unbothered by the skin, then you can skip the extra step and leave it on.
Tips and Notes
- Cut the veggies into similar-sized pieces. Be sure that all of the veggies are chopped accordingly so that they roast to perfection and finish cooking simultaneously. The eggplant will take longer to roast, so I dice it pretty small. The tomato roasts more quickly, so I chop it into slightly larger chunks.
- Roast in a single layer. Be sure that all of the veggies are spread into a single layer on your baking sheet so that they cook thoroughly and evenly.
- You’ll know that the veggies are done roasting when the eggplant is fork tender, and all veggies are slightly caramelized.
- Play with flavor. I love the flavor of this eggplant dip as-is but feel free to play with other spices to adjust the flavor as desired. Try adding cumin, paprika, cayenne pepper, red pepper flakes, you name it.
Serving Suggestions
I love to serve this eggplant dip warm or at room temperature with homemade crackers and fresh veggies!
Here are some additional delicious ways you can enjoy it:
- Spread on bread, pita bread, homemade bread, or toasted baguette slices
- Spread on a tortilla or lettuce wrap
- Use as a sauce on eggplant pizza crust
It’s also the perfect addition to a big spread of healthy appetizers for your next party. Here are some more tasty and good-for-you apps to serve alongside it:
How to Store
Leftover roasted eggplant dip can be stored in an airtight container in the fridge for up to 5 days.
To enjoy again, bring it to room temperature or warm it briefly in the toaster oven before serving.
More Eggplant Recipes You’ll Love
- Tomato, Eggplant, and Chickpea Stew
- Moroccan Eggplant (with Chermoula)
- Eggplant Lasagna Rollatini
- Eggplant Meatballs
Roasted Eggplant Dip
Ingredients
- 1 eggplant diced
- 1/2 cup fresh tomatoes chopped
- 1 onion sliced
- 3 garlic cloves crushed
- 2 tablespoon olive oil
- 1/2 teaspoon fine sea salt more to taste
- 1/2 teaspoon freshly ground pepper more to taste
- 1 teaspoon lemon juice more to taste
Instructions
- Preheat oven to 400°F.
- Place eggplant, tomatoes, onions and garlic cloves on baking sheet and toss with oil, salt and pepper. Roast for 40 minutes, or until veggies are tender and have a nice golden color.
- Transfer vegetables into food processor and add lemon juice.
- Pulse until smooth. Taste and adjust seasoning as desired.
- Serve warm or at room temperature with homemade crackers and vegetable crudités.
Notes
- Cut the veggies into similar-sized pieces. Be sure that all of the veggies are chopped accordingly so that they roast to perfection and finish cooking simultaneously. The eggplant will take longer to roast, so I dice it pretty small. The tomato roasts more quickly, so I chop it into slightly larger chunks.
- Roast in a single layer. Be sure that all of the veggies are spread into a single layer on your baking sheet so that they cook thoroughly and evenly.
- You’ll know that the veggies are done roasting when the eggplant is fork tender, and all veggies are slightly caramelized.
- Play with flavor. I love the flavor of this eggplant dip as-is but feel free to play with other spices to adjust the flavor as desired. Try adding cumin, paprika, cayenne pepper, red pepper flakes, you name it.
I made this for superbowl Sunday. I was craving a dairy free dip. I could not stop eating it. I can’t believe such a simple dip packed such huge flavor.
Simple and delicious. Added a pinch of red pepper salt and paprika for seasoning to roasted veggies. So happy to find an eggplant recipe that everyone in my house enjoyed.
Wow this was sooo good! I love how easy it is and the simple ingredients! I followed the recipe exactly, except I did add a healthy pinch of crushed red pepper flakes halfway through baking to give it a kick, which turned out great! I like the texture of this much better than baba ganoush. I will keep this recipe on hand for a quick and easy appetizer!
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Do you peel the eggplant before roasting in the oven?!?
We do not, but if you want to, you can!
This looks great! Do you peel the eggplant before dicing? Looking forward to trying this recipe.
I made this last night and it did not disappoint!! It was so delicious and I’m sad there weren’t leftovers. I didn’t have time to make the homemade crackers, so I’ll definitely have to try that next time!
OH my goodness, this was sooooo good! I usually make baba ganoush with my eggplants, but wanted something less “heavy”….this was absolutely perfect, and I didn’t have to alter the recipe one bit! Great recipe!! 🙂
Can you substitute wheat flour for almond flour?
Hi! Since I don’t eat wheat, I haven’t tried so I can’t guarantee the same results.
First time here. Loved your site and the recipes. Can’t resist dropping a comment here seeing the cool snaps. Will definitely try this recipe and let you know..
I loved your serving bowl:)
Eagerly waiting for more recipes.
Thank you so much for taking the time to write! I’m happy you’re here 🙂
This looks fantastic! Bookmarking!
Hilary x thehealthycollective.com