Roasted Eggplant Dip

Roasted Eggplant Dip is a cool and creamy Mediterranean-inspired appetizer that is perfect for dipping pita chips or fresh veggies.

Eggplant is one of my very favorite veggies to grow in my garden.  For some reason, I initially thought that eggplant would be tough to cultivate, but it has ended up being one of the lowest maintenance, highest producing vegetables I've ever grown.

I'm not sure if it's just luck or the perfect storm of conditions in my neck of the woods, but either way, I'll take it.  I love eggplant!

I'm sure the first thing that comes to mind when you think eggplant is Eggplant Parmesan.  It's the classic Italian eggplant dish that everyone knows and loves.  Heck, I even have three different eggplant parmesan variations here on the blog.

But, did you know that eggplant is good for so much more than eggplant parmesan?  It SO is!  For example, this healthy and delish Roasted Eggplant Dip!

This dip is cool and creamy, not to mention full of flavor thanks to the roasting of the eggplant, onions, and garlic.  The roasting step gives the veggies that gorgeous caramelization that is the key to achieving the full flavor of this healthy dip.

If you've been looking for creative ways to use your garden fresh eggplant, this dip will get you out of the eggplant parmesan rut.  And if you're not growing eggplant yet, get on it!  There's nothing better than enjoying fresh eggplant from your garden every summer!

Roasted Eggplant Dip

Ingredients

• 1 1/2 lbs. eggplant, peeled and cut into 1-inch cubes
• 1 onion, chopped
• 6 cloves garlic, peeled
• 1/4 cup olive oil
• 2 cups plain greek yogurt
• 1/2 lemon, juiced
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika
• fresh minced parsley, smoked paprika, and olive oil for garnish, optional

Instructions

1. Preheat your oven to 400 degrees.  Line a baking sheet with foil and drizzle with 2 Tbsps olive oil.  Place the eggplant, onion, and garlic on the baking sheet and toss until coated with oil.  Drizzle with the remaining 2 Tbsps of oil.
2. Roast in the preheated oven for 20 minutes, stir and continue roasting for another 15 minutes or until golden and caramelized.  Remove from the oven and cool slightly.
3. Transfer the vegetables to your food processor or blender and puree, stopping to scrape down the sides as necessary.
4. In a large bowl, stir together the pureed eggplant mixture, greek yogurt, lemon juice, salt, pepper, and smoked paprika.  Transfer to a serving bowl, cover, and refrigerate until ready to serve.  Just before serving, garnish with a drizzle of olive oil, a sprinkling of smoked paprika, and fresh minced parsley, if desired.

Notes

• Serve with pita chips or fresh vegetables for dipping.