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Roasted Eggplant Dip

Roasted Eggplant Dip
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Serves 8 (makes 2 cups)| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Place the eggplants cut-side down on a rimmed baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop out the flesh from the eggplants and roughly chop.
  2. In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.
By July, 2011

Nutritional Information

  • Per ServingServing Size: 1 tablespoon
  • Calories 15Calories From Fat 8
  • Fat 1g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 46mg
  • Protein 0g
  • Carbohydrate 2g
  • Sugar 1g
  • Fiber 1g
  • Iron 0mg
  • Calcium 4mg
What does this mean? See Nutrition 101 .

Quick Tip

Serve this dip as part of a meze platter with warm pita bread, olives, and hummus.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.