Roasted Eggplant Dip

I started making this dip a few years ago when I had a fridge drawer full of vegetables and I needed a recipe that used a lot of them! To my delightful surprise, my kids wanted to skip the pita chips and just get a spoon! Something about the sweet red bell peppers, roasted garlic and tomato paste and the overall creamy texture of this dip makes it appealing to adults and kids alike. This is a great dish to bring to a party and can easily be made ahead of time. 

Eggplant Dip Before

Eggplant Dip After


Roasted Eggplant Dip
Prep time:
Cook time:
Total time:
Serves: 4-6
This recipe can also be doubled if you have extra veggies to use up.
  • 1 medium eggplant, peeled
  • 2 red bell peppers
  • 1 red onion (or sweet onion, such as Vidalia)
  • 5 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt and fresh cracked pepper to taste
  • 2 tablespoons tomato paste
  1. Preheat oven to 400°F.
  2. Peel the eggplant, seed the bell peppers, peel the onion and cut into about one-inch cubes.
  3. Peel the garlic and cut off the little dried ends, but otherwise leave the cloves whole unless they are very large, in which case just slice those in half.
  4. Toss the vegetables together on a large (non-stick if you have) sheet pan with the 3 tablespoons of olive oil. Toss with the salt and pepper.
  5. Roast for 20 minutes, then toss the veggies around, then roast about 20 more minutes, until everything is soft. Cool for a few minutes.
  6. Place the vegetables in your food processor with the 2 tablespoons of tomato paste and pulse until everything is well blended but not completely smooth. Taste. If you want it sweeter, add a little more tomato paste. If you want it thinner, add a little olive oil. Enjoy with pita or tortilla chips or as a spread on sandwiches or dollop on hot pasta.


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3 thoughts on “Roasted Eggplant Dip

  1. I have spent the last 45 minutes reading your comments (love them) and looking over your recipes…some of which I can personally vouch for! I printed out a bunch & plan on making some this week. Keep you posted.

    • You inspired a lot of these recipes!! I love chatting with you and Mom about food because I often tell her we have matching taste buds! Can’t wait to hear which recipes end up as your faves.

  2. YUM! This looks incredibly delicious. Coincidentally, this week I have a fridge full of eggplant and peppers from our farmshare and now know just what I’m going to do with them. Hope our little guy likes it as much as yours did. What an awesome way to sneak in more veggies! Love your blog, Andrea, and can’t wait to read more!

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