Before I share with you how to make a roasted eggplant dip, I want to disclose that this post contains affiliate links to products I talk about. Please read my blog disclosures here.
I was shopping at my local Sprouts Farmers Market the other day when I noticed eggplant on sale for $.89. So cheap! It’s not even eggplant season yet (eggplant season is July-September) but they had these plump, purple and flawless eggplants on hand.
I, of course, knew I was going to buy them. The offer was too good to pass up.
On another eggplant note, I’m growing eggplant in my garden. I can see little purple blooms – here’s hoping my eggplants look and taste as good as these!
I brought the eggplants home, turned up the oven to a low broil, placed the eggplants on a baking sheet in my oven, and broiled them for about 15 minutes on each side (30 minutes total). I kept a close eye on the eggplants, as if it gets too hot in the oven, the eggplants will burn and sometimes even explode! At the halfway mark, I added a garlic clove and a large slice of red onion (white onion okay too) to the roasting pan.
Once the eggplants were cooked through, I removed them from the oven and allowed them to cool for an hour. Then I gutted them!
Yep, I gutted those eggplants, peeling off the purple skin and putting the roasted flesh in my food processor.
Also in the food processor, I added the onion and garlic, along with salt to taste, a spritz of lemon, and then an olive oil drizzle.
When I make eggplant dip, I often add red peppers, jalapenos, tomatoes and other roasted vegetables. The recipe below includes a variety of vegetables that will roast well and taste great in your eggplant dip. Make it how you like best – using this recipe as your guide. Good luck!
- 2 eggplants, cut in thirds lengthwise
- 1 red onion cut into four sections lengthwise
- 1 large tomato or 2 small tomatoes, cut in half
- 1 red pepper - seeded and halved
- 1-2 jalapenos - seeded and halved (more if you like more kick!)
- 4 garlic cloves (more if you like it garlicky)
- Olive oil
Preheat oven to 400 degrees F.
Foil line a large baking sheet; spray generously with nonstick cooking spray or oil
Place cut veggies on single layer on baking tray.
Drizzle with olive oil, salt and pepper
Roast in oven for 45-60 minutes or until vegetables begin to brown but not burn
Take vegetables out of oven and let cool for 10 minutes.
Meanwhile, prepare your food processor with a sharp blade for pureeing.
Add vegetables to food processor and blend for 30 seconds or longer until mixture is pureed. I recommend working in 2-4 batches to prevent overflow.
Taste the mixture. Add salt, pepper, and olive oil to taste.
Serve with rice crackers, corn chips, vegetables (carrots, celery, cucumber slices).
Refrigerate any unused portion. You can reheat dip to enjoy later, or eat it cold.