With a savoury roasted veggie flavour, this dip is satisfying and delicious.
The smell of eggplant roasting in the oven reminds me of my childhood. Growing up, both sides of my family had their own unique eggplant dip. Whether it was a small family dinner or a large gathering, eggplant dip was always there.
My grandmother’s eggplant always felt traditional. She’d roast the eggplant and chop the vegetables. All of it was made without a single measuring spoon. I swear, she could make it with her eyes closed. She knew ever step by heart.
What made her technique especially classic was how it all came together. All of the ingredients were placed in a large wooden chopping bowl, carefully chopped with a mezzaluna knife. If you haven’t used a mezzaluna knife before, it’s a rounded knife perfectly designed for a wooden chopping bowl. With a lot of chopping, the veggies would turn into an unforgettable dip.
My grandfather had his own technique. Watching him move through the kitchen was like watching a choreographed dance. With my other grandmother by his side, he’d roast the eggplant and toss everything in the food processor.
Making his dip was definitely a quicker process, but it was equally tasty. It had a perfectly uniform appearance and flavour. Every bite had a tasty balance of eggplant, onion, and his other special ingredients.
Roasted Eggplant Dip pays homage to my late grandparents, but it has its own unique flavour. It all begins with the roasting process.
Instead of simply roasting the eggplant, I roasted all of the veggies. It deepens their flavour and gives them a wonderfully smoky taste. On its own, eggplant becomes soft and melt-in-your-mouth tasty, but when it’s combined with red pepper and onion, it becomes even more delicious.
To increase their flavour, all the veggies are tossed with a drizzle of oil and mixture of salt, garlic powder, and onion powder, making them even tastier.
With only 10 minutes of prep time, Roasted Eggplant Dip is truly simple to prepare. Once the veggies are roasted, you can add them, and some lemon juice, to a food processor. To replicate the hand chopped texture, press the food processor’s chop button a few times. If you prefer a more unified texture, press the chop button a few more times.
Roasted Eggplant Dip is a tasty addition to any meal. Enjoy it with crackers, pita, or even bread. It’s so yummy, it may become a staple at your family’s get-togethers.
- 1 eggplant, cut into 1-inch pieces
- 1 red pepper, chopped
- 1/2 red onion, chopped
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Preheat oven to 400 degrees F (205 degrees C)
- Place eggplant, pepper and onion on parchment covered baking sheet
- Drizzle with oil, salt, garlic powder, and onion powder. Mix to combine.
- Bake for 20 minutes. Stir. Bake for 10 minutes.
- Cool vegetables.
- Add to food processor with lemon juice.
- Gently press on the chop button several times, until desired consistency.
- Serve and enjoy!
If you love eggplant, you may also enjoy Roasted Eggplant Quinoa
If you love dips, you may also enjoy Roasted Red Pepper Guacamole
Have your tried Roasted Eggplant Dip? What’s your favourite family recipe? Or your favourite dip?