Roasted Eggplant Dip

Name: Roasted Eggplant Dip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings (1/3 cup each)
Ingredients: 1 medium eggplant; 2 red bell peppers; 1 red onion; 2 cloves garlic; 1 tablespoon fresh thyme; 3 tablespoons olive oil; Salt and freshly ground black pepper; 1 tablespoon tomato paste; 1 tablespoon lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon granulated sugar; 1/4 teaspoon red chili flakes

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 servings (1/3 cup each)
Calories
109 kcal
Course
Appetizer
Cuisine
Mediterranean

Roasted Eggplant Dip

Eric Vasquez

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Inspired by Ina Garten's recipe, this easy Roasted Eggplant Dip is full of roasted vegetables and fresh herbs. Enjoy this healthy dip with pita wedges, on a sandwich, or as part of a mezze platter.

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Ingredients

Servings

1 medium eggplant peeled and cut into 1-inch cubes (see note 1)
2 red bell peppers seeded and cut into 1-inch pieces
1 red onion peeled and cut into 1-inch pieces
2 cloves garlic minced
1 tablespoon fresh thyme chopped, or 1 teaspoon dried
3 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon tomato paste (see note 2)
1 tablespoon lemon juice from 1 lemon
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon red chili flakes optional (see note 3)

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Instructions

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring halfway through roasting time. Cool 5 minutes.
Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.

Notes

Eggplant: Look for an eggplant with firm skin and feels hefty for its size. Heavy eggplants tend to be fresher and more hydrated than their lighter, similarly-sized peers. Avoid eggplant with any soft spots, discoloration, or wrinkling.
Tomato paste: Since you'll only need 1 tablespoon for this Roasted Eggplant Dip, try to find the tomato paste in a tube rather than a can to extend its life. Cento, Amore, and Tuscanini all offer tubes of tomato paste that tend to be widely available across America and online.
Crushed red pepper flakes: Not a fan of heat? Simply omit the pepper flakes. Prefer it fiery? Add extra!
Yield: This recipe makes six snack-sized servings of Roasted Eggplant Dip; each slightly more than 1/3 cup.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition Information

Show Details

Serving 0.33cups Calories 109kcal (5%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 27mg (1%) Potassium 329mg (9%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1381IU (28%) Vitamin C 57mg (63%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings (1/3 cup each)

Amount Per Serving

Calories 109 kcal

% Daily Value*

Serving	0.33cups
Calories	109kcal	5%
Carbohydrates	11g	4%
Protein	2g	4%
Fat	7g	11%
Saturated Fat	1g	5%
Sodium	27mg	1%
Potassium	329mg	7%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	1381IU	28%
Vitamin C	57mg	63%
Calcium	22mg	2%
Iron	1mg	6%