Roasted Eggplant Dip

by @uncomplicatedchef
2 Cups
1 hr 5 min

Eggplant is one of my favorite vegetable. Especially, now is summer I try to incorporate them in our everyday meals as much as I can. I love them grilled, roasted, on pasta, but because weekend is coming, I thought to transform a roasted eggplant into a dip. Here I am roasting a big firm eggplant in the oven. How do you roast an eggplant? Just wash well and poke into it with a fork. Then place the eggplant on a baking sheet and roast on 400 degree until nice and soft, and you will see that the fork goes through easily. Let it cool for a while. Cut through with a knife and pull out the eggplant pulp. My roasted eggplant went straight to a blender, and together with other ingredients became a beautiful dip. For the rest just check detailed instructions below.Enjoy!

Recipe details
  • 2  Cups
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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  • Pulp of one roasted eggplant
  • 1-2 cloves of garlic
  • 1/2 lemon juiced and lemon zest
  • 2 tbsp of thick yogurt
  • 1/4 cup olive oil
  • Fresh mint
  • Salt and black pepper
  • Toasted walnuts

Pulse all ingredients in a blender except walnuts.
Plate and drizzle more olive oil, add lemon zest, and toasted walnuts.
Serve with homemade pita chips simply by cutting store bought pitta on triangle shape, and bake on 350 degree.
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