Eggplant Dip With Onion

Article may contain Amazon & affiliate links. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.

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.

Baba ganoush dip

More party appetizers/snacks you will love:

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.

Roasted eggplant dip on a white serving plate with mixed seed crackers

Eggplant baba ganoush in a bowl served on a white plate with mixed seed crackers

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.

Eggplant spread with mixed seed crackers in a bowl

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!

Free e-Cookbook:

9 Puff Pastry Desserts

Get the e-Cookbook "9 Puff Pastry Desserts" when you sign up for my recipe newsletter, to receive updates on new articles, products & offers!

Eggplant dip in a bowl with mixed seed crackers
Print Recipe Pin Recipe Rate this Recipe
No ratings yet

Eggplant Dip / Baba Ganoush Dip

Author: Petro

Ingredients

  • 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:

  • baking sheet
  • foil
  • knife
  • bamboo cutting board
  • large mixing bowl
  • bamboo spatula

Instructions

  • 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 finely chopped onion and mix well to combine
  • Serve cold with crackers or pita chips as a dip or spread on bread or crostini.
Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

Pin to save for later

Eggplant dip with onion and mustard

Eggplant Dip

Eggplant dip recipe with mixed seed crackers in a bowl

Ingredients:

  • 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:

Directions:

  • 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.

Similar posts you might like

Stuffed tomatoes with mashed eggplant

Stuffed tomatoes with eggplant and hummus

Tzatziki sauce recipe

Shanghai Chicken recipe

Most popular recipes

Spiced herb roasted sweet potato wedges

Spiced Herb Roasted Sweet Potato Wedges

The only buttermilk fried chicken recipe you need

Buttermilk fried chicken recipe

Easy French Cream Puffs

French cream puffs

Similar Posts

about petro

ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. What a great appetizer, this is awesome! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen