5 from 210 votes
Roasted Eggplant Dip
Roasted Eggplant Dip combines tender roasted eggplant, bell peppers, and onion with garlic and fresh thyme for a smoky, aromatic blend. The vegetables are softened and lightly caramelized before being pureed with tomato paste, lemon juice, red wine vinegar, and a touch of sugar. This dip has a rich, balanced flavor profile with savory, tangy, and slightly sweet notes, finished with optional chili flakes for mild heat.
Prep Time
10 mins
Cook Time
45 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings (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.