5.0 from 210 votes
Roasted Eggplant Dip
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.
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
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.