Roasted Eggplant, Onion and Garlic Dip or Spread

Total Time
Prep 15 mins
Cook 30 mins

Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Rub eggplant and onion with olive oil and place on a baking sheet.
  3. Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
  4. Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
  5. Remove from oven and cool until able to handle.
  6. Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
  7. Cut the onion into quarters or large chunks and add to the food processor.
  8. Add vinegar, lemon juice, parmesan, salt and pepper.
  9. Pulse until it is of a dip or spread consistency.
  10. Add cilantro and briefly pulse.
  11. Taste and adjust the seasonings.
  12. Refrigerate until ready to eat.
Most Helpful

Mouth-watering Good! I roasted the eggplant onion and a whole bulb of garlic at the same time 25 minutes was perfect.I used half the garlic which was creamy smooth. I think next time I`ll skip the cheese.The cilantro is a must! Very good.

Rita~ September 10, 2003

This is good dip. I think next time I would only put 1 or 1/2 tsp balsamic in the mix because it was a very prominant flavor and I wanted more eggplant flavor to come through. I forgot the cheese and didn't miss it at all but I bet it would be good!!! Thanks for posting!

Chef*Lee January 25, 2009

WOW! This was so so so so good. I can't believe how delicious this was. Unlike Rita, I adored the cheese in it. In fact before serving I sprinkled a little more on top from a nice chunk of reggiano I had on hand. I served this with homemade pita chips.

GourmetGradStudent April 01, 2006