Roasted Eggplant Dip

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This vegan roasted eggplant dip is easy to make and a fabulous healthy appetizer or snack alongside your favorite veggies, crackers, or other dippables!

Prep Time 5 minutes | Cook Time 40 minutes | Total Time 45 minutes

roasted eggplant dip


  • 1 large eggplant
  • Olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Juice of 1/2 lemon
  • 2 cloves garlic minced
  • Salt & pepper to taste
  • 4 large leaves basil torn (optional)


  1. Pre-heat oven to 475F. Move the rack to the top third of the oven. Cover a baking sheet with tin foil for easy clean-up.
  2. Slice eggplant into quarters lengthwise. Cover each piece with a thin layer of olive oil (I just spread it on using my hands) and sprinkle a little salt on each slice. Bake for 35 minutes or until the eggplant is soft and browned.
  3. Once eggplant is cooked, let it cool for about 10 minutes.
  4. Chop the eggplant (skins too!) finely (you’ll see it disintegrates into a dip texture) and add to a bowl. Stir in the cumin, smoked paprika, lemon juice, garlic, salt & pepper, and basil. Chill for an hour before serving. Serve with olive oil on top and pita, naan, crackers, and/or your favorite veggies.

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