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    You are in: Home / Recipes / Roasted Eggplant, Onion and Garlic Dip or Spread Recipe
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    Roasted Eggplant, Onion and Garlic Dip or Spread

    Roasted Eggplant, Onion and Garlic Dip or Spread. Photo by angieconway

    1/5 Photos of Roasted Eggplant, Onion and Garlic Dip or Spread

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Ducky's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 10, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2006

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Roasted Eggplant, Onion and Garlic Dip or Spread

    Serving Size: 1 (89 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 57.2
     
    Calories from Fat 24
    42%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.7 mg
    0%
    Sodium 16.3 mg
    0%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 3.4 g
    13%
    Sugars 3.2 g
    13%
    Protein 1.5 g
    3%

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