Roasted Eggplant Dip
This roasted eggplant dip recipe can be enjoyed with fresh vegetables, pita bread or crackers. It’s a tasty and healthy appetizer that is easy to make.
Ingredients
- 1 eggplant
- 1 pound cauliflower (450 grams)
- 1 head garlic
- ⅛ cup olive oil (for drizzling + extra for processor)
- salt (to taste)
- black pepper (to taste)
- 1 teaspoon paprika
- ⅛ cup parsley (finely chopped, fresh, optional)
- lemon juice (a drizzle)
Instructions
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Cut eggplant in thirds, lengthwise. Cut cauliflower into florets. Cut off the tips from garlic Place everything onto a large baking sheet (see note 1). Drizzle with olive oil and season with salt and pepper. Season the cauliflower with paprika. Give everything a good mix.
- Transfer to the oven and bake at 400 Fahrenheit (200 Celsius) for 40 minutes or until they all are cooked through. Make sure to stir the veggies around once or twice during the roasting.
- When ready, take the tray out and let the veggies cool down.
- Eggplant: With a spoon, scoop out the flesh and put it into a food processor. Garlic: squeeze out the cloves – they should come out easily. Throw into the food processor. Cauliflower: transfer it to the food processor.
- Next add olive oil, a splash of lemon juice, fresh parsley, a generous pinch of salt and process until smooth. Taste and add more seasoning, if needed.
- Enjoy
Notes
- You will need a baking tray/sheet that is larger than 9x13 inches (22x33 centimeters) to fit all the veggies in.
- Use as much/little salt as you like.
- You can find more tips and topping ideas as well as some more dip recipe ideas in the post above this recipe card.
Nutrition
Serving: 1tablespoonCalories: 32kcal (2%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 34mg (1%)Potassium: 164mg (5%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 108IU (2%)Vitamin C: 15mg (18%)Calcium: 13mg (1%)Iron: 0.3mg (2%)
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