This easy, healthy Roasted Eggplant Dip is full of roasted vegetables and fresh herbs – nothing bad here! Enjoy plain with pita wedges or on a sandwich.

Eggplant dip in a black bowl surrounded by pita slices.

Whether you are feeding a vegan, need some more vegetables in your life, or just enjoy experimenting with new recipes, this Roasted Eggplant Dip is a delicious addition to your menu.

This recipe falls under one of my favorite categories, “Accidentally Healthy.” This means I set out to make something delicious which, inexplicably, also turned out to be healthy.

How to Make Roasted Eggplant Dip

Start by roasting eggplant, bell peppers, onions, and fresh thyme until the vegetables are soft with some brown spots. Some of the water will release too which concentrates the flavors.

Eggplant and other vegetables on a baking sheet.

 

Next, cool slightly (just 5 minutes or so) and place in a food processor. Blend until mostly smooth with some texture (I like mine a little chunky but it’s totally up to you!

You can also do this in a blender or in a mortar and pestle if you want.

Eggplant dip ingredients in food processors.

 

Finally, stir in the remaining ingredients (fresh lemon juice, red wine vinegar, a touch of sugar which can easily be omitted but tastes great, and some red pepper flakes for heat).

Serve with toasted pita wedges, fresh vegetables, crackers, tortilla chips, or as a spread on a sandwich. Also, it’s great when served along side my Hummus and Tapenade for a full Mediterranean spread.

This Roasted Eggplant Dip checks all the boxes: Easy, colorful, delicious, healthy, flavorful!

Eggplant dip in a black bowl surrounded by pita chips.

This easy, healthy Roasted Eggplant Dip is full of roasted vegetables and fresh herbs - nothing bad here! Enjoy plain with pita wedges or on a sandwich.

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.
5 from 13 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 servings
Course Appetizer
Cuisine Mediterranean
Calories 109

Ingredients 

  • 1 medium eggplant peeled and cut into 1-inch cubes
  • 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
  • 1 tablespoon fresh lemon juice from 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon crushed red pepper flakes optional

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 ½ 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.

Recipe Video

Notes

  1. 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.
  2. 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.
  3. Crushed red pepper flakes: Not a fan of heat? Simply omit the pepper flakes. Prefer it fiery? Add extra!
  4. Yield: This recipe makes six snack-sized servings of Roasted Eggplant Dip; each slightly more than ⅓ cup.
  5. Storage: XX storage tips.
  6. Make ahead: XX make ahead tips.
  7. Freezer: XX freezer tips.
  8. Dress up your dip: Serve with purchased or Homemade Pita Chips, Toasted Baguette, fresh vegetables, crackers, store-bought or Homemade Tortilla Chips, or as a sandwich spread. Or enjoy alongside my Homemade Hummus with Za'atar Butter and Olive Tapenade for a full Mediterranean snack platter.

Nutrition

Calories: 109kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 27mgPotassium: 329mgFiber: 4gSugar: 6gVitamin A: 1381IUVitamin C: 57mgCalcium: 22mgIron: 1mg
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Meggan Hill

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Comments

  1. If I wanted to make a large batch of this roasted eggplant veg dip
    And pressure can several jars for winter, would you be able to provide a time and approximate pressure to can properly?

    1. Hi Regina, I don’t have much personal experience with canning. I would say if you want to can a dip like this, I would look for a recipe that has been tested for canning, and follow the instructions to a T. Best to be careful and watch out for food illness. Good luck! – Meggan

  2. Fantastic!!! I’ve made eggplant spread before but the added lemon juice, red wine vinegar and sugar really woke it up!! Thank you!5 stars

  3. I made this today and my family loves it. It’s so hot out and this dip with crackers made for a perfect summer meal. Really lovely recipe and super simple. I used a dash of Stevia instead of the sugar and it was perfect. Thanks!5 stars

  4. I don’t think it needed the sugar. It was great and even better after it was in the refrigerator for a few hours.5 stars