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above image of a bowl of eggplant dip garnished with two slices of fresh cucumber.
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer
Servings: 4 -6
Author: Lexi


  • 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


  • 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.


  • 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.


Calories: 251kcal | Carbohydrates: 15.8g | Protein: 7.5g | Fat: 19.7g | Saturated Fat: 2.6g | Sodium: 313mg | Fiber: 9.7g | Sugar: 5.3g