Roasted Eggplant Dip

This Roasted Eggplant Dip is such a delicious and healthy appetizer or snack for weekend entertaining! You will not believe how simple the dip is to prepare! It's also gluten-free, dairy-free and Whole30 and Paleo friendly. Serve with some delicious homemade crackers and veggies and you've got an appetizer win!


Yield 4-6
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Recipe Type: Appetizer
Cuisine Gluten-free, Dairy-free, Whole30, Paleo, Low-carb
Difficulty: Easy
Author: [get-the-author]
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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

Directions

  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.


Nutrition

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