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–+ servings
roasted eggplant dip in a white bowl with lemons.
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5 from 47 votes

Roasted Eggplant Dip

My Roasted Eggplant Dip, with a slightly smoky flavor, and a hint of tomatoes, garlic, and lemon is a taste sensation your whole family will love.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Appetizer, dip
Cuisine: Mediterranean
Servings: 8
Calories: 105kcal

Ingredients

  • 2 medium eggplants do not peel until cooked
  • 4-5 tablespoon extra virgin olive oil
  • 4 cloves garlic peeled
  • 3 Roma tomatoes chopped
  • 2 cloves garlic finely minced
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • ½ teaspoon salt more or less to taste
  • 1 tablespoon cilantro finely chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon sesame seed toasted- optional for garnish
  • 1 teaspoon black sesame seed toasted- optional for garnish
  • 1 teaspoon Italian parsley finely chopped

Instructions

  • Preheat the oven to 400 degrees F. Place an oven rack in the center of the oven.
  • Make a few small slices in the eggplants and insert the garlic cloves into the slits and place them on a baking tray.
  • Bake the eggplants for 35 to 45 minutes.
  • Let the eggplant cool slightly, then remove the skins from the eggplant.
  • Slice the eggplant into thin slices. Crosscut the eggplant into small pieces.
    Or alternatively, mash the eggplant with a fork.
  • Add two tablespoons of olive oil to a skillet over medium heat.
  • Add the chopped garlic, chopped tomatoes, cumin, chili powder, salt, cilantro and water to the pan, stirring to combine.
  • Let the mixture cook until the tomatoes are softened (about 5 to 8 minutes). Stirring as needed. Then add the eggplant to the pan, mix it with the other ingredients, and cook for two minutes.
  • Reduce the heat to low heat and continue cooking for 6-8 minutes, mashing the eggplant as it cooks to blend the ingredients into a puree.
  • Squeeze half a lemon juice (about one teaspoon) into the mixture and stir to combine.
  • Pour the eggplant dip in a bowl.
  • Drizzle the remaining olive oil on top of the eggplant dip and garnish it with toasted sesame seeds and chopped Italian parsley.
  • Serve with pita chips, toasted bread slices, or crackers.

Notes

*This is a chunky eggplant dip which is more of the Mediterranean version. If you prefer a smoother dip, you can pulse it in a food processor until you have the desired consistency.
*You can also slice the eggplant in half and scoop the cooked softened flesh out with a spoon.  Chop the eggplant and mash it with a fork.

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 155mg | Potassium: 348mg | Fiber: 4g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg