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I don’t know about you, but I could eat eggplant every day, all day. I don’t know if my stomach would agree with the excess eggplant and fiber, but I sure do love the taste and texture of this delicious purple vegetable.
I know a lot of people like baba ganoush, a popular dip made with eggplant. However, I don’t like baba ganoush because it contains tahini (a sesame paste) and I find the taste and texture off-putting.
But I love eggplant, so I’ve designed my own concoction of baba ganoush, sort of.
In my roasted eggplant recipe, I omit tahini and add in a little extra onion and spice.
How to Make Roasted Eggplant Dip
This dip is surprisingly easy to make. Pick out two beautiful, large eggplants at the grocery store. Wash them, place them on a baking sheet, and bake at 400 degrees for about an hour. You can even flip the eggplants half way to bake more evenly, but I sometimes forget to do that and this recipe turns out just fine.
Once the eggplants are soft to the touch, remove them from the oven and allow them a few minutes to cool before handling. The flesh inside is hot and steam will come out (and burn you) if you’re not careful.
While the eggplants cool, I like to prepare the other ingredients.
I saute the onions, jalapeno peppers and garlic in a saucepan with a little avocado oil. When everything is soft, I add the mixture to my food processor, along with the flesh of the eggplant, which I scrape from the skin with a spoon (discard the purple skin).
I then pulse the mixture a few times, add Kosher salt and pepper to taste, and I’m done.
Serve Warm or Cold?
A lot of people ask me whether it’s better to serve the dip hot or cold. I honestly think it’s up to personal preference.
I like to eat it warm. It’s more comforting to me when it’s warm; but I know plenty of people who like their dips cold. However you serve it, it’s yummy!
I served this delicious roasted eggplant dip recipe at my last mahjong luncheon. Everyone loved it and it was gone, gone, gone! I also served it alongside this wonderful Minty Citrus Salad, along with my famous guacamole recipe. So many good foods, so little time!
Like dips? Try my Roasted Beet Hummus Dip too!
Roasted Eggplant Dip Recipe
Easy & Delicious Roasted Eggplant Dip
- 2 large eggplants
- 1 Tbsp avocado oil
- 1 medium yellow onion finely chopped
- 3-4 garlic cloves minced
- 1 small jalapeno pepper seeded and finely chopped
- Kosher salt to taste
- Fresh ground pepper to taste
- Preheat oven to 400 degrees. Put eggplants on a baking sheet and place into oven. Bake for about 60 minutes until eggplant is cooked through. Allow eggplants to cool for 5 minutes before handling.
- Heat avocado oil over medium-high heat in a medium saucepan. Add onion and saute for 4-5 minutes until softened. Add jalapenos and garlic and continue to cook for another 1-2 minutes until softened. Turn off heat and set aside.
- Once eggplants are cool enough to handle, cut off the tops and use a spoon to scrape the inside flesh into a bowl. Discard the purple skin.
- Add eggplant flesh and onion mixture into your food processor and pulse about 10 times until mixture is to desired texture. If you like it really smooth, pulse longer (I like a little texture so I only pulse about 10 times).
- Add eggplant to a serving dish. You can serve it warm or cold alongside some gluten-free crackers or cut up vegetables.