Roasted Eggplant Dip combines garlic, shallots, green chile, lime and cilantro for a flavorful dip and sauce. Serve with tortilla chips or whole wheat flatbread!

Roasted Eggplant Dip

Course: Appetizer, Condiment
Cuisine: Chinese, Mediterranean
Keyword: eggplant dip recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 cups
Calories: 81kcal
Author: Jessica Formicola
Roasted Eggplant Dip combines garlic, shallots, green chile, lime and cilantro for a flavorful dip and sauce. Serve with tortilla chips or whole wheat flatbread!
Print Recipe

Ingredients

  • 1 Italian eggplant
  • 7-8 garlic cloves peeled, stems removed
  • 1 tablespoon extra virgin olive oil
  • 4 ounces green chile
  • 1 shallot peeled and cut into fourths
  • 2 tablespoons lime juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cilantro chopped and more for garnish

Instructions

  • Preheat oven to 400 degrees. Line cooking sheet with aluminum foil.
  • Cut eggplant in half, set cut side up on baking sheet and baste with olive oil. Roast for 15 minutes.
  • Add garlic and shallot to roasting pan, continue to roast for 15 minutes, or until eggplant is soft and fully cooked.
  • Add all remaining ingredients into a large food processor. Blend until smooth.
  • Transfer to a serving bowl, top with additional cilantro if desired and serve with warm bread slices, whole wheat flatbreads or tortilla chips.
  • If you've tried this recipe, come back and let us know how it was! 

Nutrition

Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Sodium: 244mg | Potassium: 304mg | Fiber: 4g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 10.6mg | Calcium: 20mg | Iron: 0.4mg