This Mediterranean-inspired Roasted Eggplant Dip is a delicious, healthy appetizer, snack, or spread. With just a handful of ingredients that are mostly pantry staples, this dip will become a staple in your repertoire.
I tried to avoid using this quote, I really did, since I've used it here a few times in the past, but the more I tried to come up with something else, the more apropos this seemed by comparison, and here it is - "Simplicity is its own virtue," as we are told by Plato.
One of the things I often dream about doing is perhaps one of the simplest things imaginable- sitting on my porch with precisely nothing to do or think about. It's one of those very simple, but very elusive pleasures. Attempts to indulge this 'simple pleasure' are routinely thwarted by that perennial 'something' that 'needs' to be done, and by the self-defeating reassurance that there is, of course, 'always' tomorrow, except that tomorrow always seems to be just a few more hours off.
Today, however, I have decided to stop 'putting off' that small pleasure. It's difficult to force yourself to slow down, especially when you're at full speed, but it is necessary. I broke the rules, I prepared myself something easy, then took it outside and paused to take in the beauty of an ordinary day. That is where today's Roasted Eggplant Dip comes in.
Ingredient List and Pairings for Roasted Eggplant Dip
With just a drizzle of olive oil, a hint of garlic, and a squeeze of lemon, this is the kind of dish that invites you to linger and share. Here's the full ingredient list of everything you'll need to make today's dip:
- Eggplant
- Fresh lemon juice
- Fresh basil leaves
- Parmesan cheese (or Romano)
- Garlic
- Salt & Pepper
- Dried oregano
- Red pepper flakes
- Olive oil
- Crackers, pita bread, naan, or chips, for dipping
Pairings
There's something irresistibly comforting about a smoky, roasted eggplant dip with its velvety smooth texture and light tanginess. It is perfect for scooping up with your favorite crackers or chips, and it's equally delicious in a wrap or sandwich. This simple dip truly turns a humble eggplant into a dish that feels both rustic and elegant.
Here are a few pairings for today's dip:
More Dips to Love
While we are on the topic of dips, here are a few more from Living the Gourmet that you might want to try if you enjoyed today's recipe:
- Roasted Red Pepper Dip
- Muhammara Roasted Red Pepper and Walnut Dip
- Labneh with Olive Tapenade
- Butter Bean and Garlic Spread
- Sweet Raisin Chutney
Roasted Eggplant Dip FAQs
Here are a few common reader questions about today's recipe and ingredients:
When roasted, eggplant is mild and nutty. Today's dip perfectly showcases its creamy texture as well. With a squeeze of lemon and roasted garlic, today's dip is sweet yet tangy while maintaining a subtle smokiness.
Roasting the eggplant helps to cook out that bitterness that raw eggplant might have. It also changes its spongy texture to a tender, creamy consistency instead, which makes it a perfect base for dips.
Similar but not the same. Baba ganoush has tahini blended in for a thicker result, much like hummus.
Roasted Eggplant Dip
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 1 eggplant, roasted
- Juice of 1/2 lemon
- 8-10 fresh basil leaves
- 1/2 cup of grated fresh Parmesan or Romano cheese
- 1 head of garlic, roasted
- 3-4 tbs. olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 dried oregano
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven 375 degrees F.
- Bake eggplant and garlic for 35-30 minutes, or until the eggplant is wilted and soft.
- Let the eggplant cool and then scoop the meat out and place in a bowl.
- Pop the garlic from the skin and place the garlic, lemon juice, eggplant, basil leaves, Parmesan cheese, seasonings and olive oil in a food processor and give a few good chops until the desired consistency is achieved. Taste for seasonings.
- Serve and enjoy!
Notes
For freshness, store in an airtight container and refrigerate. Dip will stay fresh for 4-5 days.
Nutrition
- Serving Size: 1
And that is our Roasted Eggplant Dip! If you enjoyed today's recipe or have any questions, feel free to leave us a comment down below. We always love hearing from you!
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Bob Budah says
My wife loves eggplant and I love to cook! This recipe is delicious it’s a great app and now it’s a regular for us!
Shelby says
I love this dip has a whole head of garlic in it! YUM! I also love the fact these chips are made with real pizza dough. I bet they are super delicious!
camila hurst says
This dip looks delicious! I love eggplant!!
Juli says
You had me at eggplant and then I saw it was a dip! This is a great dip for any occasion. Great recipe.
Monica | Nourish & Fete says
Oh my, this sounds amazing, particularly with that delicious roasted garlic flavor! I'd eat a bowl of this for dinner happily! 🙂
Ashima says
I love roasted eggplant and your dip recipe will be such a nice change from my regular babaganoush! Never added basil with eggplant before and can't wait to try this one 🙂
Thanks for sharing