Roasted Eggplant Dip

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  • 1 eggplant diced into 1” cubes
  • ½ cup fresh tomatoes chopped
  • 1 yellow onion chopped
  • 3 garlic cloves peeled
  • 1 tbsp extra-virgin olive oil
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper
  • ½ lemon juiced
  • Preheat oven to 400° F and line a baking sheet with parchment paper.
  • Place eggplant, tomatoes, onion and garlic on the baking sheet and drizzle with olive oil, toss until well coated. Sprinkle with paprika, salt and pepper and roast for 30-35 minutes, stirring once halfway through.
  • When they are finished, transfer the vegetables into a high speed blender or food processor and add the lemon juice, pulse until smooth.
  • Let cool and serve with Socca, Garlic Crackers, vegetables, or all of them.
This is a must try! Have fun trying out the different dip pairings.
Makes: 1 cup