Roasted Eggplant Dip

Prep Time 00:10 Cook Time 01:00 Total Time 01:10 Serves 4-6


  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. Transfer vegetables into food processor and add lemon juice.
  4. Pulse until smooth. Taste and adjust seasoning as desired.
  5. Serve warm or at room temperature with homemade crackers and vegetable crudités.

Recipe Notes

*Photos updated April, 2017.

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