Roasted Eggplant Dip

Inspired by Ina Garten's recipe, this easy Roasted Eggplant Dip is full of roasted vegetables and fresh herbs. Enjoy this healthy dip with pita wedges, on a sandwich, or as part of a mezze platter.

👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●oven
●bowl
●food processor

📝 Preparation Steps

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.

olive oil3 tablespoons

Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about ⏱️ 45 minutes, stirring halfway through roasting time. Cool ⏱️ 5 minutes.

Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.

tomato paste (see note 2)1 tablespoonlemon juice1 tablespoonred wine vinegar1 tablespoon

Nutrition Facts

calories

109 kcal

fat Content

7 g

serving Size

0.33 cups

fiber Content

4 g

sugar Content

6 g

sodium Content

27 mg

protein Content

2 g

carbohydrate Content

11 g

saturated Fat Content

1 g

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