Roasted Eggplant Dip
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings (1/3 cup each)
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Calories
109 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Roasted Eggplant Dip
Description
This dip starts by roasting peeled eggplant cubes with red bell pepper, red onion, garlic, and thyme at a high temperature until the vegetables are soft and browned, enhancing their natural sweetness and depth. After cooling, the mixture is pulsed in a food processor with tomato paste to a coarse puree. Lemon juice and red wine vinegar add brightness and acidity, while granulated sugar balances the flavors. Red chili flakes provide gentle warmth if desired. The dip is seasoned with freshly ground salt and pepper to taste.
The texture is smooth yet slightly chunky, with smoky roasted flavor complemented by the acidity and sweetness. The combination of tomato paste and vinegar gives the dip a layered complexity that balances the earthiness of eggplant.
The dip is served warm or at room temperature and can be enjoyed with bread, crackers, or vegetables. Choosing a firm, heavy eggplant free of blemishes ensures a fresher, richer dip. Using tomato paste from a tube helps preserve freshness since only a small amount is needed.
Leftovers keep well refrigerated for up to four days, allowing flavors to meld further.
Ingredients
- 1 medium eggplant peeled and cut into 1-inch cubes (see note 1)
- 2 bell pepper seeded and cut into 1-inch pieces, red
- 1 red onion peeled and cut into 1-inch pieces
- 2 cloves garlic minced
- 1 tablespoon thyme chopped, or 1 teaspoon dried, fresh
- 3 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
- 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.
Notes
- Select firm, heavy eggplants without soft spots for best freshness and flavor.
- Use tomato paste from a tube to keep it fresh and extend shelf life for future use.
- Adjust red chili flakes to omit heat or increase spiciness according to preference.
- Leftover dip can be stored covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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