Add some Mediterranean flavor to your meals with this savory eggplant dip! A bit tangy, very flavorful and low in calories, this roasted eggplant dip tastes like indulgence!
Roasted Eggplant Dip
This creamy roasted eggplant dip is perfect for parties as appetizer but makes a great healthy snack too. Eggplant dip is the perfect spread for pita bread or on whole wheat toast but it tastes as delicious with crackers too, my favorite being mixed seed crackers.
You might be interested in these party appetizers too
- Garlic Bread Chips With Hot Cheese Dip
- Tomato Pesto Recipe
- Blue cheese and bacon dip
- Yellow bean spread with garlic and mayo
- Homemade mayonnaise recipe
I haven’t entertained in ages but that’s no excuse to skip this yummy eggplant spread from our meals. I like to have a few snacks throughout the day and I need to diversify the options or I get bored and end up eating junk. This eggplant dip makes a great quick snack for me, it’s healthy, full of flavors and very nourishing; a tablespoon of this baba ganoush dip, spread on a slice of whole wheat toast is just enough to satisfy my need for snacking and gives me plenty energy.
I like to make my eggplant dip with roasted eggplant, it makes such a big difference. When you roast eggplant in the oven, it takes on a smokey flavor that adds depth to this eggplant dip recipe. Roasting is also a simpler and healthier method of preparing these vegetables, giving them a special flavor while still keeping them nutritious.
An eggplant dip is a quick, fun, healthy, alternative way to spice up an otherwise dull eggplant. It gets better in a day or two, while flavors develop and blend. The best proof that this eggplant baba ganoush is an amazing food is my picky daughter; she totally enjoys it! This roasted eggplant spread is awesome!
Print the recipe
Pin to save for later
- 6 medium large eggplant, washed and dried
- 4 tablespoons lemon juice
- salt to taste
- 2 oz sunflower oil
- 1 large yellow onion finely diced
- 1 tablespoon mustard
You will also need:
- Preheat oven to 460 F
- Line a baking sheet with foil
- Lightly prick the eggplant to prevent them from bursting while in the oven.
- Place eggplant on a baking sheet lined with foil and roast for about 45 minutes or until the middle feels soft while the peel is very crisp (chances are the peel will crack, exposing the flesh which will make it easier for you to check the “doneness” of the flesh)
- Leave to cool until you’re able to touch the eggplant without burning your fingers.
- Once cooled, peel roasted eggplant then place them into a strainer
- Press out as much of the juice as possible.
- Finely smash with a knife until you get a paste like, smooth mixture.
- Strain again. Make sure all water is out before starting to prepare the dip.
- Place the mashed eggplant in a large bowl, add salt and lemon juice and mix until well incorporated
- Start adding oil, a few drops at a time and mix well to incorporate. Only then continue adding oil, gradually.
- Add mustard and mix to combine.
- Finally add the finely chopped onion and mix well to combine.
- Serve cold with crackers or pita chips as a dip or spread on bread or crostini.