The appetizer of your dreams.
I’ve been eating this Roasted Eggplant Dip my entire life. It’s an appetizer I always look forward to enjoying in the summer when eggplants are at peak season. It’s a tried and true favorite around our table. I know there’s not many eggplant enthusiasts out there but I can almost guarantee my recipe will turn everyone into a lover of eggplants.
What is roasted eggplant dip?
Popularly known as “Baba Ghanoush” or “Salata de Vinete” in Romanian, Roasted Eggplant Dip or spread is a savory dip or spread made by roasting eggplants until soft. All you have to do is blend the soft center with ingredients like tahini, garlic and lemon juice to create a flavorful appetizer or side dish. Yum!
Why you'll love this recipe.
Rich in flavor
The roasting process enhances the eggplants natural sweetness and imparts a smoky taste.
Low calorie snack
Eggplants are naturally low carb, low calories and a great alternative to other snacks.
Versatility
In other versions of this recipe, I’ve add roasted red peppers and let me tell you, it only gets better.
Ingredient notes.
Eggplants
Eggplants are the star of this dish. It’s important to prepare and roast the right way. Don’t rush the process.
Mayonnaise
Mayo adds that extra touch of creaminess.
Tahini
This is my secret ingredient. Tahini is simply ground sunflower seeds but it adds a hint of nuttiness that brings the flavors together.
Roasted Garlic
Roasting the garlic breaks down the complex, harsh garlic flavor and turns it into a richer, caramelized one. Alternatively, you may add 1 raw garlic clove into the food processor for an extra kick. Trust me, a little goes a long way.
Onions
Raw onions add extra crunch and flavor.
Lemon Juice
Lemon juice adds acidity and brightness to this dish. The tanginess from the lemon balances out the richness of the eggplant and other ingredients.
What can I serve with this spread?
Roasted eggplant dip is best served cold with cucumbers, bell peppers, warm pita or my famous focaccia. You can even use it as a sandwich spread or in wraps. Personally, we love pairing this spread with our Easy No-Knead Focaccia or Easy No-Knead Artisan Bread. Alternatively, you can use almost any vegetable. Either way you choose to enjoy it, it’s an unmatched combination. I hope this delicious recipe finds its way to your table.
How to store leftovers.
Leftovers are best stored in an airtight container in the refrigerator for 3 to 5 days for optimal freshness. Roasted Eggplant Spread does not freeze well and we don’t recommend it.
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The best recipe! I love that you can make it in the oven too because growing up, my mom always grilled the eggplants. Finding your recipe has allowed me to make it quickly and so much easier than waiting on the grill for them to cook!
Thank you for the lovely review, Ruth! 🙂
Best eggplant recipe, especially if you use the no knead artisan bread recipe as well.
Thank you, Adina! We think that combination is perfect too. 🙂
We love this recipe! Easy to follow and we can make in the oven any time of the year!
We think so too. 🙂