Roasted Eggplant Onion and Garlic Dip or Spread
Experience the smoky, velvety richness of this Roasted Eggplant, Onion, and Garlic Dip—a Mediterranean-inspired blend perfect as a dip, spread, or appetizer. Roasting the eggplant, caramelized onion, and whole garlic bulb brings out deep, naturally sweet and smoky flavors that are balanced by a touch of lemon juice and creamy tahini. A hint of smoked paprika adds a subtle, earthy kick, while a garnish of fresh parsley offers a burst of color and freshness. Easy to prepare in under an hour, this healthy spread pairs beautifully with crusty bread, pita chips, or fresh vegetables, making it an impressive option for entertaining or a simple snack. It's vegan, gluten-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 large eggplant
- 1 medium yellow onion
- 1 whole bulb garlic
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.5 teaspoons smoked paprika
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
Peel and cut the onion into quarters.
Cut the top off the garlic bulb to expose the cloves, leaving the bulb intact.
Place the eggplant halves (flesh side up), onion quarters, and garlic bulb on the prepared baking sheet.
Drizzle everything with 2 tablespoons of olive oil, ensuring the vegetables are lightly coated. Sprinkle with a pinch of salt.
Roast in the preheated oven for 40-45 minutes, or until the eggplant is very tender and the garlic is soft and caramelized.
Remove the baking sheet from the oven and let the vegetables cool for 10 minutes or until they are easy to handle.
Scoop out the flesh of the eggplants with a spoon, discarding the skins, and transfer to a food processor or blender.
Add the roasted onion, squeeze out the roasted garlic cloves from the bulb, and include them in the blender.
Add the remaining 1 tablespoon of olive oil, lemon juice, tahini, salt, black pepper, and smoked paprika to the blender.
Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste, adding more salt or lemon juice if desired.
Transfer the dip to a serving bowl and garnish with chopped fresh parsley, if using.
Serve immediately with bread, crackers, or vegetables, or chill in the refrigerator for 1-2 hours to let the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 51.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2620 mg | 202% | |
| Iron | 10719.6 mg | 59553% | |
| Potassium | 3640 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
