This simple, delicious Greek roasted eggplant dip is made with tomatoes, bell pepper, red onion, olive oil, red wine vinegar, eggplant, and seasoned with cumin, minced garlic, sea salt, and fresh parsley.
Roasted eggplant dip is the perfect savory appetizer. You can serve it with pita bread, fresh vegetables, or as a side dish with Greek meatballs or fish. Check out some of my tips and tricks below!
A Healthy Plant-based Appetizer that is sure to satisfy a crowd.
This traditional Greek roasted eggplant dip is known as Melitzanosalata. Which translates to eggplant salad.
For all intent purposes, Melitzanosalata is commonly served as an eggplant dip that’s enjoyed as part of mezze (small savory dishes served as appetizers). You can find it alongside this roasted red pepper dip.
The roasted eggplant combined with other fresh ingredients makes for both a delicious appetizer and side plate. It’s completely plant-based and uses a common Greek marinade of olive oil and red wine vinegar.
What Is An Eggplant?
This dark purple fruit (sometimes confused as a vegetable) is packed with healthy nutrients such as vitamin C, vitamin, K, vitamin B6, magnesium, phosphorus, fiber, folic acid, and potassium to name a few.
Eggplant is naturally low in carbohydrates and has a high fiber content. When it comes to stabilizing your blood sugar, eggplant is a perfect choice.
WHAT DOES EGGPLANT TASTE LIKE?
If you’ve never tried eggplant, you’ll be delightfully surprised with its pleasant taste and texture. Eggplant in general is mild to bland and initially has a spongy texture that becomes more soft and creamy when cooked.
HOW TO PICK AN EGGPLANT?
When picking your eggplant, look for a nice shiny color, green stem, and smooth skin. The eggplant should also be slightly firm. Eggplants become more bitter when they’re overly ripe. Select the freshest eggplant you can find and cook within a day or two of purchasing.
What’s In Greek Roasted Eggplant Dip?
Roasted eggplant dip is completely plant-based and full of delicious flavor. The main star of this dip of course is eggplant. However, the other ingredients bring flavor as well as added health benefits.
- Eggplant: You’ll need two medium-sized eggplants. Make sure they’re slightly firm but not too hard and that the skin is smooth and shiny.
- Tomato: The recipe calls for one ripe tomato on the vine or about 1/2 cup of chopped tomato (Roma tomatoes work as well).
- Red Bell Pepper: You’ll use half of a red bell pepper or about 1/2 cup chopped.
- Fresh Parsley: Fresh parsley is the way to go with this dip. Make sure to buy the freshest parsley possible as parsley tends to become more bitter as the leaves wilt. One bunch of parsley will give you enough to fill one cup with chopped parsley leaves.
- Red Onion: Red (purple) onion works well in dips as it’s best for eating raw. You can add as much or as little as you prefer. One-fourth of a medium sized red onion makes about 1/3 cup chopped. You can use the rest to make edamame guacamole.
- Extra Virgin Olive Oil: Olive oil adds some healthy fat to this dip and of course is a staple in Greece.
- Red Wine Vinegar: This tangy slightly sweet flavored vinegar is made from fermented red wine. You’ll use about one tablespoon which adds enough acidity to balance the other flavors. You can substitute red wine vinegar with fresh lemon juice from one lemon.
- Garlic: One to two freshly minced cloves of garlic adds antioxidants and extra flavor.
- Cumin: You’ll need 1/2 teaspoon of this warm, savory flavored spice.
- Sea Salt and Pepper: The recipe calls for one teaspoon of sea salt and 1/8 teaspoon of black pepper. You can certainly add more to taste.
How To Make The Best Roasted Eggplant Dip
In a few simple steps, you’ll have this delicious, savory dip ready to serve. I’ll share some helpful tips to keep in mind along the way.
Step One: Roast Eggplant
First, preheat the oven to 400℉. You’ll peel and slice the eggplant into one-inch cubes. Next, evenly place the eggplant on a baking sheet with unbleached baking paper. Drizzle a small amount of olive oil over the eggplant and bake in the oven for 25-30 minutes. The eggplant will be slightly crisp on the edges and browned.
Step Two: Roughly Process Ingredients
In the bowl of a food processor, you’ll process the roasted eggplants first for about 10-15 seconds until roughly chopped. Next, add the remaining ingredients and process for another 10-15 seconds scraping down the sides halfway through. The idea is to roughly process the ingredients and keep some texture.
Step Three: Chill in the fridge
Finally, place the eggplant dip into a serving bowl, cover, and chill for at least 30 minutes in the refrigerator, or up to 4 hours. The longer the ingredients chill the more the flavors will meld together.
What To Serve With Roasted Eggplant Dip?
You can serve Greek roasted eggplant dip with a side of fresh vegetables like carrots, cucumbers, and cauliflower as well as pita chips and pita bread. You can also enjoy roasted eggplant dip as side dish with your main meal or simply eat as is by the spoonful.
Looking For More Healthy Appetizer Ideas?
Check out these other healthy appetizer recipes:
- Roasted Red Pepper Dip (Deliciously Tangy)
- Edamame Guacamole Recipe [Fresh, Easy, & Homemade]
- Black Bean, Peach, & Mango Salsa (Fresh & Delicious!)
- Crispy Baked Zucchini Fries Recipe (or Yellow Squash)
Greek Roasted Eggplant Dip (Flavorful and Plant Based)
- 2 medium-sized eggplants, peeled and chopped into cubes
- 1/2 cup organic tomato, chopped (about 1 tomato on the vine, can also use Roma tomatoes)
- 1/2 cup organic red bell pepper, chopped (about 1/2 of a bell pepper)
- 1/3 cup red onion, chopped (about 1/4 of a medium-sized red onion)
- 1 cup fresh parsley leaves, chopped (about 1 bunch)
- 1-2 cloves of garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar (can substitute with the juice of one lemon)
- 1 teaspoon sea salt (I use Redmond's Real Salt)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon black pepper
- Preheat oven to 400°
- Evenly space peeled, cubed eggplant on a baking sheet with unbleached baking paper. Drizzle with a small amount of olive oil. Bake in the oven for about 25-30 minutes stirring halfway. You're looking for somewhat crisp edges and slightly browned.
Roughly Process Ingredients
- In the bowl of a food processor, add the roasted eggplants and process for about 10-15 seconds until slightly chopped up but still retaining texutre.
- Add the remaining ingredients and process for about 10-15 more seconds until combined and roughly pureed. You may need to use a spatula to scrape down the sides halfway through.
Chill in the Fridge
- Transfer to a serving bowl, cover, and chill in the fridge for at least 30 minutes and up to 4 hours. The longer the roasted eggplant dip has to chill the more time the flavors have to meld together.
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