Roasted Eggplant Dip

 

Roasted Eggplant Dip

Get ready to savor this mouthwatering dip!  Crafted with roasted eggplants, zesty garlic, and velvety mayonnaise, it’s a crowd-pleaser at any gathering. 

Next time you need an appetizer, try this Roasted Eggplant Dip paired with pita chips or fresh veggies. Add a splash of lemon juice, herbs, or red pepper flakes for that extra zing!

Ingredients

2 medium eggplants

⅓ cup mayo

2-3 medium garlic cloves, minced

⅓ tsp. salt or to taste

¼ tsp. pepper or to taste

Instructions

Take off the eggplant skins and discard.

Put the raw eggplant on a baking sheet and bake at 400°F for 55-60 minutes. Then let it cool.

Place the eggplant flesh on a cutting board and cut it into very small cubes. Then fold the cubes over and keep cutting into more cubes until it resembles minced eggplant.

Put the minced eggplant into a medium bowl and add the remaining ingredients. Stir everything together well and serve immediately.

Notes

Add tahini. Try this easy Roasted Eggplant Dip with tahini, which adds a wonderfully nutty flavor from the sesame seeds. It also makes the dip even creamier.

Add red onion. This ingredient gives the dip a great pungent flavor that enhances the garlic and eggplant.

Make it with roasted garlic. Instead of minced raw garlic, you can roast the garlic cloves first. This will mellow some of their strong, pungent flavor while giving them a slightly sweet taste.

How to store it

Store any leftovers of this Roasted Eggplant Dip in the refrigerator in an airtight container for up to 5 days. Enjoy it straight from the fridge or let it come to room temperature before serving.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, including 12 years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Greek Cuisine, Kilbride, Potpourri of Frugality, Homemade