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Roasted eggplant dip on a plate with triangles of bread.
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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.
Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings (1/3 cup each)
Calories 109kcal

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 fresh lemon juice from 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon crushed red pepper 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.

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 1/3 cup.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 0.33cups | Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 329mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1381IU | Vitamin C: 57mg | Calcium: 22mg | Iron: 1mg