Roasted Eggplant Dip

Roasted Eggplant Dip

3 Reviews
From: EatingWell Magazine, September/October 1993

Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes. Roasting the onion and tomato alongside the eggplant also adds an extra dimension of flavor. Serve with sliced raw vegetables, crackers or pita bread.

Ingredients 40 servings

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  • 1 large head garlic
  • 1 eggplant, (1-1 1/4 pounds), cut in half lengthwise
  • 1 small onion, cut into 1/2-inch-thick slices
  • 1 ripe tomato, cored, sliced in half and seeded
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Set oven racks at the two lowest levels; preheat to 450°F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.
  2. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
  3. Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 10 calories; 0 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 40 IU vitamin A; 2 mg vitamin C; 5 mg calcium; 0 mg iron; 30 mg sodium; 45 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 3

August 15, 2013
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By: EatingWell User
Crowd favorite! Best at room temperature after coming together overnight!! This eggplant dip is always a favorite at every party served with pita chips or pita bread. It works great alongside a dish of homemade hummus and some raw veggies as well. As mentioned, please make ahead and then let the dish come to room temperature before serving. Also mince the mint well, as the 'hardiness' of the mint can feel odd on the tongue if left in large pieces. Pros: Healthy, unique, and it includes roasted garlic which is always a bonus! Cons: Though the recipe doesn't mention it, this dip needs to come together to fully appreciate.
January 30, 2013
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By: EatingWell User
Less lemon juice would be better I find 3 tbsp of lemon juice too over powering for my liking. So taste as you go is crucial.
January 02, 2013
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By: EatingWell User
Chunky but Funky! I made this on a whim since I have all this eggplant and no game plan. I vaguely remembered reading about making roasted eggplant dips so I went ahead and googled a possible recipe. I found this recipe and went ahead and tried it out. It was great! The only change I would make is pulsing it in the mixer a few times after all the ingredients have been mixed. Pros: Flavorful, Tasty, Fresh, great with chips Cons: Too chunky, perhaps pulse a few times in the mixer?