Roasted Eggplant Dip

Total Time:   1 hr 0 min
Prep:   15 min
Cook:  45 min
Yield: 6 to 8 servings


  • 1 medium eggplant
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced (I use 2 heaping tsp of minced/chopped garlic from a jar to save time)
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste


Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Great served with pita chips, tortilla scoops, veggie dip, etc.  Can be served warm or cold.



2 Comments Add yours

    1. Shelly says:

      This is one of our favorites! A lighter (calorie) snack than guacamole, but changes things up a bit from regular salsa.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s