Roasted Eggplant, Onion and Garlic Dip or Spread

"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."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by angieconway photo by angieconway
photo by ChefLee photo by ChefLee
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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!
  3. Hello Ducky, thank you for posting such a delicious spread! We love eggplant and this was just awesome! However, we skipped the cheese entirely(personal preference) and added about 1 tablespoon of minced green pepper. It tasted just right - not too "vinegary". Happy cooking, Diane :=)
  4. 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.
  5. It's a great recipe that can work as a dip, pasta sauce or sandwich spread! I will be making this again!


Current (9/07) review criteria: 5: WOW! This is something with which to impress the guest! 4: We really liked this and will make it again. Instructions were easy to follow. 3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions. 2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions. 1: Inedible for us.
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