Go Back
–+ servings
Print
Roasted Eggplant Dip
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Eggplant, tahini, red pepper and more are blended into a smoothy, satisfying feel-good dip.

Course: Appetizer
Cuisine: Mediterranean
Servings: 6
Calories: 119 kcal
Author: Kiran Dodeja Smith
Ingredients
  • 1 eggplant peeled and cubed
  • 2 red peppers diced and seeds removed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 2 garlic cloves
  • 1 - 2 tbsp tahini
Instructions
  1. Preheat oven to 400 degrees F. Place eggplant, red pepper, olive oil and salt in a large Ziploc bag. Shake to coat vegetables.
  2. Place prepared vegetables on a rimmed baking sheet. Wrap unpeeled garlic cloves in aluminum foil, and place that on the baking sheet as well.
  3. Roast 40-45 minutes, tossing once halfway. Let vegetables cool for 10 minutes before adding to a food processor, fitted with a steel blade. Add tahini and pulse ingredients for approximately 30 seconds.
Nutrition Facts
Roasted Eggplant Dip
Amount Per Serving (0 g)
Calories 119 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 200mg9%
Potassium 293mg8%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 1260IU25%
Vitamin C 53mg64%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.