Roasted Eggplant Dip
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!
Servings: 4 -6
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.
Nutrition
Calories: 251kcal | Carbohydrates: 15.8g | Protein: 7.5g | Fat: 19.7g | Saturated Fat: 2.6g | Sodium: 313mg | Fiber: 9.7g | Sugar: 5.3g