EGGPLANT DIP RECIPE

Learn to love the flavors of eggplant in this roasted eggplant dip recipe. You'll love the ease of roasting veggies and beans together to then quickly puree them into a scrumptious dip that's full of vitamins and antioxidants!

Course Appetizer, Appetizers, Starters and Snacks

Cuisine American, Mediterranean, New American

Keyword dip, dips, plant based, potluck, vegan, vegetables, vegetarian

Prep Time 15

Cook Time 20

Servings

Calories 124kcal

Author Luci Petlack

Ingredients

5 cup peeled and chopped eggplant about 2 medium eggplant
⅓ cup chopped yellow onion
1 15.5 ounce can chickpeas, rinsed and drained
4 tablespoons extra virgin olive oil
1 ½ teaspoons fine sea salt
¼ teaspoon ground black pepper
¼ cup fresh cilantro leaves
Extra virgin olive oil and cilantro for garnish
Pita chips for serving

Instructions

Preheat the oven to 400 degrees F.
Place eggplant cubes in bowl of warm, salted water for 5 minutes. Drain water.
Spread the eggplant, onion, and chickpeas in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and the black pepper. Stir all ingredients and spread back into a single layer. Bake for 10 minutes. Stir and bake for 10 more minutes, until the eggplant is tender.
Remove from the oven and let cool for 10 to 15 minutes, until just barely warm.
Transfer the contents of the baking sheet to a blender. Add the remaining 2 tablespoons of olive oil and the remaining ½ teaspoon salt. Puree until smooth. Add the cilantro. Process again until the cilantro becomes tiny green flecks throughout the dip. Add more salt to taste, if desired.
Transfer to a serving dish. Drizzle with olive oil and top with cilantro leaves. Serve slightly warm or at room temperature with pita chips.

Notes

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