Simple Roasted Eggplant Dip

This Roasted Eggplant Dip is the right wholesome appetizer! It’s made with a savory mix of roasted eggplant, tomato, onion, and garlic blended till creamy, then completed with a squeeze of lemon. Serve with selfmade crackers or contemporary veggies!

Simple Eggplant Appetizer

I at all times search for enjoyable methods to make use of contemporary farmer’s market veggies or simply contemporary veggies I seize on the retailer for the week. And this Roasted Eggplant Dip is likely one of the finest methods to make use of eggplant!

This dip is straightforward and desires eggplant, tomato, onion, and garlic, that are all roasted collectively till caramelized after which blended into the right dip. It’s gluten-free, vegan, whole30, paleo-friendly, nutrient-dense, and excessive in fiber…to not point out DELICIOUS!

This flavorful eggplant unfold is the right wholesome appetizer in your subsequent BBQ or celebration!

Substances Wanted

• Eggplant: For this recipe, you’ll want 1 eggplant. Search for contemporary eggplant that’s agency however has a slight give if you press it.
• Tomato: You’ll need 1/2 cup of chopped tomatoes.
• Onion: Any onion will work for this recipe.
• Garlic: Recent garlic is finest! You’ll crush it barely earlier than roasting to launch that taste.
• Olive Oil: All of the veggies are tossed in olive oil earlier than roasting to assist obtain that excellent crisp-tender texture.
• Salt and Pepper: We’re conserving our seasonings easy with some salt and pepper.
• Lemon Juice: Recent lemon juice provides a scrumptious brightness to the dip.

The way to Make Eggplant Dip

This eggplant dip recipe is as fast and easy as selfmade appetizers get! Only a few minutes of hands-on time is required.

1. Roast: On a baking sheet, mix eggplant, tomato, onion, and garlic. Toss with olive oil, salt, and pepper, then roast till tender and golden brown.
2. Mix and serve: Switch the roasted veggies to a meals processor, add the lemon juice, then course of till clean. Regulate the seasonings as wanted, then function desired.

Do You Hold Pores and skin on Eggplant When Roasting?

That’s as much as you! If you happen to don’t like the flavour of the eggplant pores and skin, I like to recommend eradicating the pores and skin earlier than roasting. In case you are unbothered by the pores and skin, then you possibly can skip the additional step and depart it on.

Serving Recommendations

I like to serve this eggplant dip heat or at room temperature with selfmade crackers and contemporary veggies!

Listed below are some extra scrumptious methods you possibly can take pleasure in it:

It’s additionally the right addition to an enormous unfold of wholesome appetizers in your subsequent celebration. Listed below are some extra tasty and good-for-you apps to serve alongside it:

The way to Retailer

Leftover roasted eggplant dip may be saved in an hermetic container within the fridge for as much as 5 days.

To take pleasure in once more, convey it to room temperature or heat it briefly within the toaster oven earlier than serving.

Extra Eggplant Recipes You’ll Love

• 1 eggplant diced
• 1/2 cup contemporary tomatoes chopped
• 1 onion sliced
• 3 garlic cloves crushed
• 2 tablespoon olive oil
• 1/2 teaspoon effective sea salt extra to style
• 1/2 teaspoon freshly floor pepper extra to style
• 1 teaspoon lemon juice extra to style

• Preheat oven to 400°F.

• Place eggplant, tomatoes, onions and garlic cloves on baking sheet and toss with oil, salt and pepper. Roast for 40 minutes, or till veggies are tender and have a pleasant golden colour.

• Switch greens into meals processor and add lemon juice.

• Pulse till clean. Style and regulate seasoning as desired.

• Serve heat or at room temperature with selfmade crackers and vegetable crudités.

• Reduce the veggies into similar-sized items. Make sure that all the veggies are chopped accordingly in order that they roast to perfection and end cooking concurrently. The eggplant will take longer to roast, so I cube it fairly small. The tomato roasts extra shortly, so I chop it into barely bigger chunks.
• Roast in a single layer. Make sure that all the veggies are unfold right into a single layer in your baking sheet in order that they cook dinner totally and evenly.
• You’ll know that the veggies are finished roasting when the eggplant is fork tender, and all veggies are barely caramelized.
• Play with taste. I really like the flavour of this eggplant dip as-is however be at liberty to play with different spices to regulate the flavour as desired. Strive including cumin, paprika, cayenne pepper, crimson pepper flakes, you title it.

Energy: 251kcalCarbohydrates: 15.8gProtein: 7.5gFats: 19.7gSaturated Fats: 2.6gSodium: 313mgFiber: 9.7gSugar: 5.3g