Roasted Eggplant Dip


5 Japanese eggplants, cut in half lengthwise
4 garlic cloves, rough chop
1 shallot, diced
a big handful of basil
3-4 Tbsp olive oil, plus additional for drizzling
salt & pepper
pita chips


Preheat your oven to 385 degrees.
Place the sliced eggplants onto a lined baking sheet. Drizzle lightly with olive oil, salt and pepper. Cook for about 30-35 minutes until softened and lightly golden. You can flip the eggplant over about halfway through the cooking time.
In a small sauté pan, over medium low heat, add in about 3 Tbsp. Add in the garlic and shallot and cook until softened.
To a food processor add the eggplant, a big handful of fresh basil, the shallots and garlic and a n additional Tbsp of olive oil.
Pulse until creamy. Serve warm or cold with pita chips.


I am really enjoying my garden especially the amazing Japanese eggplant. I prefer this variety of eggplant because there is minimal seeds and not bitter like the Italian eggplants can be. This Roasted Eggplant Dip is a favorite way to cook them up. This dip is incredibly creamy, flavorful and healthy! This is so delicious and simple to make that I am sure it will become a favorite of yours as well.


Wednesday, July 1, 2015 - 6:22pm


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