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Roasted Eggplant Dip

A creamy, smoky, and nutritious dip made from roasted eggplant, perfect as an appetizer or snack.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant Select a large eggplant for best flavor.
  • 2 cloves garlic
  • 1 teaspoon fresh thyme
  • 1 tablespoon fresh herbs (like parsley or basil) Use fresh herbs for best flavor.
  • 1 tablespoon lemon juice
  • Salt and pepper to taste Adjust seasoning as needed.
  • Olive oil for drizzling Use quality olive oil for best flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut slits into the eggplant and insert garlic and thyme into the slits.
  3. Drizzle with olive oil and roast in the oven for about 30-40 minutes, or until the eggplant is tender.
Blending
  1. Once roasted, scoop the flesh into a blender, adding fresh herbs, lemon juice, salt, and pepper.
  2. Blend until smooth and creamy.
Serving
  1. Serve with crackers, crudités, as a sandwich spread, or on a grain bowl.

Notes

Store in an airtight container in the refrigerator for 3-5 days. Stir well before serving again. For a variation, consider adding roasted red peppers or cream cheese for added creaminess.