Roasted Eggplant Dip

Brenda Winiarski

May 12, 2023

This is a favorite when we are having a mediterranean style meal. It is perfect with baked low pro pita chips, with phelafels, in a sandwich or wherever you would use hummus. Unfortunately it does not keep long in the fridge. Fortunately it is so good, there are rarely leftovers.

Roasted Eggplant Dip

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 16 TBSP

Course: Snacks

Calories: 26.8

Ingredients Method Nutrition Notes

Nutrition

Serving: 2Tbsp (18 g)Calories: 26.8kcalProtein: 0.255gPhe: 8.4mgPKU Exchanges: 0.56exch

Ingredients

VEGETABLES

1 1/4 cups Eggplant, cooked See Instructions for preparation
1 cup Red Onion sliced in half through the core, and then cut into thirds through core
1/2 cup Red or Orange Bell Pepper cut into 2 inch strips
2 teaspoons Olive Oil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

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1 teaspoon Lemon Juice
2 Garlic
1 tablespoon Mayonnaise
1 tablespoon Olive Oil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Method

Preheat oven to 450. Toss the red onion wedges and bell pepper strips with olive oil and salt & pepper. Place on parchment lined baking sheet.
TO PREPARE THE EGGPLANT: Pierce a small (*see note below) whole, unpeeled eggplant all over with a fork. Place on the baking sheet with with foil or parchment. Roast and turn every 15 minutes, until eggplant is super soft, about 40 minutes.
After the eggplant has been roasting for about 15 minutes, carefully add the onions and peppers to the hot pan. Turn them over after 15 minutes and roast another 15 mins.
Remove vegetables from the oven. After the eggplant has cooled for 5 minutes, trim the top and cut it in half lengthwise. Scoop out the flesh and place the pulp in a colander over a bowl for 5 minutes to allow the liquid to drain. Lightly press the flesh with a spoon to extract a little more liquid. After eggplant has cooled for 5 minutes, trim the top. Cut in half lengthwise. Scoop out the flesh and place the pulp in a colander over a bowl for 5 minutes to allow the liquid to drain. Lightly press the flesh with a spoon to extract a little more liquid (*see note below). Discard the skins.
Transfer the onion, pepper and eggplant to a food processor. Add the lemon juice, garlic, olive oil, mayo, salt and pepper. Process until the mixture is fairly smooth. Taste and adjust seasoning if needed. Transfer to a bowl and cover and refrigerate for about an hour.

Notes

The whole raw unpeeled eggplant started at 320 gm. It was about 190 gm once it was roasted (skin and stem still one). Once scooped there was 125 gm flesh. Excess liquid was squeezed out, ending with 110 gm.