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.
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Roasted Eggplant Dip

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.
Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 107kcal
Author Meggan Hill

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 chopped fresh thyme 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 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 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

Adapted from Ina Garten's Roasted Eggplant Spread.

Nutrition

Calories: 107kcal