Roasted Eggplant Dip Recipe

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This Roasted Eggplant Dip is smoky, creamy, and packed with flavor.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 30

Chilling Time 30

Total Time 1 10

Servings cups

Calories 67kcal

Preheat oven to 400°F.
Slice the eggplant in half and make crosshatch marks across the surface of the flesh.
1 eggplant
Place on a baking sheet lined with parchment paper.
Drizzle olive oil over the surface of the eggplant.
3-4 tablespoons olive oil
Slice off the top of a head of garlic. Place on a sheet of foil and drizzle with olive oil. Wrap foil around garlic, sealing in garlic.
1 head garlic
Scoop out the eggplant and place in a food processor. Be certain to add any juice from the eggplant, too.
Squeeze the head of garlic to remove the cloves. Add to food processor. Blend until smooth. If the mixture is too thick, add a bit of olive oil.
Add lemon juice and spices and mix well. Taste and adjust seasoning as needed.
1-2 tablespoons lemon juice, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon red pepper flakes
Add fresh parsley. Pulse processor 3-4 times to combine. Be careful not to overmix with the parsley. You want to see bits of the parsley, not just a smooth puree.
2 tablespoons freshly chopped parsley
Place dip in a bowl. Cover and refrigerate for at least 30 minutes before serving. Stir before serving and add a bit of paprika and fresh parsley on top for garnish.

Roast the eggplant until very soft – You want the skin to be wrinkled and the inside completely soft. That’s how you get a creamy texture.

Roast the garlic whole – Leave the head intact and wrap it in foil. It turns sweet, mellow, and spreads like butter. To remove the roasted cloves, just squeeze the outside of the head, and the cloves will come right out.

Let everything cool slightly before blending – This helps the flavors settle and makes it easier to handle.

Taste and adjust – Give the dip a taste and tweak the lemon, salt, or spices to your liking.