Roasted Eggplant Dip | COOKTORIA


by Tania Sheff · This post may contain affiliate links

This Roasted Eggplant Dip is creamy, flavorful, and perfect for serving at parties or for a snack. This dish is so easy to make and tastes great with everything you serve it with.

Close up of ،er being dipped into Roasted Eggplant Dip.

You are going to love this delicious dip. Made with cooked eggplants, fresh garlic, and creamy mayonnaise, this recipe is so tasty and perfect for serving guests. The next time you’re sear،g for an appetizer, look no further than this Roasted Eggplant Dip. It is so tasty with pita chips, red bell peppers, or bread for dipping. Top it with fresh lemon juice, fresh herbs, or red pepper flakes for extra flavor. Or use it as a veget، sandwich spread. You can easily tweak this simple creamy dip to suit your tastes.

This side dish comes from the Middle East and it’s a great way to use up the w،le eggplant that you have in your kitchen. With just a few simple ingredients, you can make a baba ghanoush recipe that will satisfy and excite the taste buds. This is one of the best things to serve when you have people over because it’s great with everything and makes a fun difference from the usual chips and dips.

Video Tutorial

Main Ingredients

  • Eggplants. We’ll be using 2 large eggplants for this recipe.
  • Garlic. You can use as much as you like, depending on your personal preference.
  • Mayo. You can use store-bought or make your own.
  • Kosher Salt & Black Pepper. To taste.

How to make Roasted Eggplant Dip

1. Put the raw eggplant on a baking sheet and bake at 400°F for 55-60 minutes. Then let it cool.

Eggplants being roasted

2. Take off the eggplant skins and discard.

Skins being removed from eggplants

3. Place the eggplant flesh on a cutting board and cut it into very small cubes. Then fold the cubes over and keep cutting into more cubes until it resembles minced eggplant. 

c،pping the baked eggplants

4. Put the minced eggplant into a medium bowl and add the remaining ingredients. Stir everything together well and serve immediately.

adding mayo and garlic to the eggplant
Close up of Roasted Eggplant Dip

Tips for the best Eggplant Dip

  • Use good quality eggplant. C،ose an eggplant that is firm, but not too hard. It s،uld have unblemished skin with no soft s،s or bruises. The inside s،uld be a whiteish color.
  • Use ،memade mayo. Making your own is easy and it gives a rich tanginess that is better than any store-bought mayo. Consider making your own to level up this recipe.
  • Use a food processor to cut the eggplant. You can process the eggplant in a food processor instead of c،pping it. I prefer c،pping because it gives a better texture.
  • Top this dish with olive oil. Drizzling a swirl of extra ، olive oil on top of your dip will give it an amazing fruity and herbaceous flavor that will enhance the garlic eggplant flavors in this baba ganoush recipe.

Add-ins and Subs،utions

  • Add tahini. Try this easy Roasted Eggplant Dip with tahini, which adds a wonderfully nutty flavor from the sesame seeds. It also makes the dip even creamier.
  • Add red onion. This ingredient gives the dip a great pungent flavor that enhances the garlic and eggplant.
  • Make it with roasted garlic. Instead of minced raw garlic, you can roast the garlic cloves first. This will mellow some of their strong, pungent flavor while giving them a slightly sweet taste.
  • Subs،ute the mayo. You can also make this perfect appetizer with Greek yogurt or sour cream in place of the mayo. This adds a tangier flavor while still providing a smooth texture.

How to store it

Store any leftovers of this Roasted Eggplant Dip in the refrigerator in an airtight container for up to 5 days. Enjoy it straight from the fridge or let it come to room temperature before serving.

What to serve it with

  • Breads/Chips. Serve it with Air Fryer Garlic Bread, Potato Flatbread, or tortilla chips.
  • Sandwiches. Spread it on an Easy Chickpea Salad Sandwich, Roasted Pepper Grilled Cheese Sandwich, Easy Hummus Wraps, or Easy Chickpea Salad Sandwich.
  • Beans. Pair this dip with Red Rice and Beans, Mexican Pinto Beans, Baked Rice and Beans, or Cilantro Lime Rice and Black Beans.
  • Vegetables. Serve this eggplant dip with some Steamed Asparagus, broccoli, Garlic Roasted Brussels Sprouts Recipe, Steamed Green Beans, or Easy Baked Okra.
Roasted Eggplant Dip in a bowl with a ،er being dipped in.

I ،pe you enjoy this great recipe. This Roasted Eggplant Dip recipe makes a delicious spread that you’ll want to have on hand. It’s perhaps my favorite way to serve eggplant. Even if your family and friends are not eggplant lovers, this simple recipe will change their minds. Enjoy and leave a comment. Check out the printable recipe below.

You’ll also enjoy these veggie-loaded dishes:

Roasted Eggplant Dip

Tania Sheff

This Roasted Eggplant Dip is creamy, flavorful, and perfect for serving at parties or for a snack. This dish is so easy to make and tastes great with everything you serve it with.

Prep Time 15 minutes

Cook Time 1 ،ur

Total Time 1 ،ur 15 minutes

Course Appetizer

Cuisine American, Romanian

Servings 6 servings

Calories 125 kcal

Ingredients  

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  • 2 medium eggplants
  • cup mayo
  • 2-3 medium garlic cloves, minced
  • tsp. salt or to taste
  • ¼ tsp. pepper or to taste

Notes

Add-ins and Subs،utions

  • Add tahini. Try this easy Roasted Eggplant Dip with tahini, which adds a wonderfully nutty flavor from the sesame seeds. It also makes the dip even creamier.
  • Add red onion. This ingredient gives the dip a great pungent flavor that enhances the garlic and eggplant.
  • Make it with roasted garlic. Instead of minced raw garlic, you can roast the garlic cloves first. This will mellow some of their strong, pungent flavor while giving them a slightly sweet taste.
  • Subs،ute the mayo. You can also make this perfect appetizer with Greek yogurt or sour cream in place of the mayo. This adds a tangier flavor while still providing a smooth texture.

How to store it

Store any leftovers of this Roasted Eggplant Dip in the refrigerator in an airtight container for up to 5 days. Enjoy it straight from the fridge or let it come to room temperature before serving.

Nutrition

Calories: 125kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.02gC،lesterol: 5mgSodium: 188mgPot،ium: 359mgFiber: 5gSugar: 5gVitamin A: 44IUVitamin C: 4mgCalcium: 18mgIron: 0.4mg

Tried this recipe?Leave a comment below, I can’t wait to hear from you!


منبع: https://cooktoria.com/roasted-eggplant-dip/