Easy & Delicious Roasted Eggplant Dip
This delicious roasted eggplant dip is surprisingly easy to make and tastes incredible. I love to make it when I host my friends for mahjong. It's truly the perfect healthy luncheon snack!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8 people
- 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.
Calories: 51kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 3mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 5.9mg | Calcium: 15mg | Iron: 0.3mg