Can I make this dip without a food processor?

Absolutely! You can use a potato masher for a rustic, chunky texture, or a blender (working in small batches) for a smooth dip. Mash or blend just until you reach your preferred consistency.

Do I need to peel the eggplant before roasting?

No need to peel—the skin softens beautifully in the oven and adds extra flavor and nutrients. If you prefer a milder taste, you can peel before dicing, but it’s entirely optional.

How do I keep the dip from tasting bitter?

Roasting at high heat (400°F) caramelizes the eggplant and eliminates bitterness. Using fresh, firm eggplant is also key. If your dip tastes strong, a squeeze more lemon will brighten and balance it right out.

Can I prepare this ahead for a gathering?

Yes, this dip is a dream for advance prep! Make it up to two days ahead and store in the fridge. Let it come to room temperature before serving for best texture and flavor.

Roasted Eggplant Dip Recipe

Name: Roasted Eggplant Dip Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1 eggplant, diced; 1/2 cup fresh tomatoes, chopped; 1 onion, sliced; 3 garlic cloves, crushed; 2 tablespoon olive oil; 1/2 teaspoon fine sea salt, more to taste; 1/2 teaspoon freshly ground pepper, more to taste; 1 teaspoon lemon juice, more to taste

Description

This roasted eggplant dip is a savory and healthy Mediterranean-inspired spread made with roasted eggplant, fresh tomatoes, onions, and garlic. Blended with olive oil and a touch of lemon juice, it’s velvety smooth and bursting with flavor, perfect for dipping crackers, bread, or crisp vegetables. This vegan recipe is simple, wholesome, and ideal as a snack, appetizer, or party dip.

Ingredients

Units Scale

Main Ingredients

1 eggplant, diced
1/2 cup fresh tomatoes, chopped
1 onion, sliced
3 garlic cloves, crushed
2 tablespoon olive oil
1/2 teaspoon fine sea salt, more to taste
1/2 teaspoon freshly ground pepper, more to taste
1 teaspoon lemon juice, more to taste

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Instructions

Preheat the oven – Set your oven to 400°F (200°C) to ensure it is hot and ready for roasting the vegetables.
Prepare and season the vegetables – Place the diced eggplant, chopped tomatoes, sliced onion, and crushed garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and pepper, and toss everything together until the vegetables are evenly coated. Arrange the mixture in a single, even layer to promote uniform roasting.
Roast the vegetables – Roast the vegetables in the preheated oven for 40 minutes, or until all the veggies are tender and have developed a golden, caramelized color. The eggplant should be fork tender at this stage.
Blend the dip – Transfer the roasted vegetables into a food processor. Add the lemon juice and pulse until the mixture becomes smooth and creamy. Taste and adjust the seasoning with extra salt, pepper, or lemon juice if desired.
Serve – Scoop the dip into a bowl and serve warm, or let it cool to room temperature. Enjoy with homemade crackers, pita bread, or fresh vegetable crudités for dipping.

Notes

Cut veggies into uniform sizes to ensure even roasting. Eggplant pieces should be diced small, while tomatoes can be chunkier to account for their different roasting times.
Spread the vegetables in a single layer on the baking sheet for thorough and even cooking.
The vegetables are done when the eggplant is fork-tender and all vegetables are slightly caramelized.
Customize the flavor by adding spices like cumin, paprika, cayenne, or red pepper flakes as desired.

Nutrition

Serving Size: approx. 1/6 of recipe
Calories: 70
Sugar: 3g
Sodium: 200mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg