Roasted Eggplant Dip

Serves 4 | Finish in 1 hour

This Roasted Eggplant Dip gives you the best bang for your appetite. You get the delicious taste of dip, but it's vegetable-based! It's perfect for your social gathering.


For the Garlic Confit:
8 cloves garlic
¼ cup olive oil
For the Dip:
1 medium eggplant
1 tsp. kosher salt
1 tsp lemon juice
½ tsp black pepper
1 tsp. Litehouse® Instantly Fresh Dill 
2 Tbsp. Litehouse® Instantly Fresh Red Onion 
¼ cup Litehouse® OPA Feta Dill 
Red pepper flakes
Naan, or pita bread


For quick garlic confit:

1. Place garlic in microwave prrof dish and add oil

2. Cover with paper towel and microwave on high for 1:30- 2:00 minutes

3. Remove and allow to sit for 30 minutes

For the Dip:

1. Preheat oven to 400 degrees and pierce the eggplant skin with fork

2. Roast on a sheet pan for 40-45 minutes until soft and wrinkled then let cool until warm

3. Split eggplant lengthwise and scoop out pulp into a food processor

4. Add remaining ingredients except for the red pepper flakes

5. Add the garlic confit and 2 Tbsp. of the oil

6. Process until smooth.  Serve with naan or pita bread and sprinkle with red pepper flakes and drizzle with a bit more oil

Related Recipes