Eggplant dip is a lesson in transformation. What begins as a firm, glossy vegetable softens completely with heat, turning silky and rich in a way that feels almost surprising. Roasting brings out eggplant’s natural depth, giving the dip a smoky, comforting character without needing much else.
This is the kind of food meant to be scooped and shared. It shows up at tables where conversation matters, served with bread, vegetables, or anything nearby. Eggplant doesn’t rush it asks for time in the oven, then rewards you with texture and warmth.
In the Let’s Veg lifestyle, eggplant dip represents patience and simplicity. Vegetables don’t need to be complicated to feel generous. Sometimes all they need is heat, olive oil, and a little care.
Eggplant Dip
Eggplant dip is a smooth, savory spread made from roasted eggplant, olive oil, and lemon for a simple vegetable-forward appetizer.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Pierce eggplants a few times with a fork.
- Place on a baking sheet and roast 35–40 minutes, until very soft.
- Let eggplants cool slightly.
- Slice open and scoop flesh into a bowl or food processor.
- Add olive oil, garlic, lemon juice, salt, and pepper.
- Mash or blend until smooth or slightly chunky.
- Top with olive oil or herbs if desired.
- Serve warm or chilled.
Nutrition
Notes
Extra smoky: roast directly on a grill or open flame
Creamier: add a spoon of tahini
Grow-it-yourself: eggplant thrives in warm seasons
Serve with: pita, crackers, or fresh vegetables