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Easy Roasted Eggplant Dip


this Grilled Eggplant Sauce Makes the perfect healthy appetizer! It's made from roasting eggplant, tomatoes, onions and garlic until creamy and finished with a squeeze of lemon. Serve with homemade crackers or fresh veggies!

Pictured above is a bowl of eggplant sauce served with two slices of fresh cucumber.

Easy Eggplant Appetizer

I'm always looking for fun ways to use fresh farmers market veggies or the fresh veggies I buy at the store during the week. This Grilled Eggplant Sauce is one of the best ways to use eggplant!

This simple dip calls for eggplant, tomatoes, onions, and garlic, roasted together until caramelized, and then blended into the perfect dip. It's gluten-free, vegan, whole30, paleo-friendly, nutritious, high in fiber… not to mention delicious!

This delicious eggplant dip is the perfect healthy appetizer for your next barbecue or party!

Required raw materials

  • eggplant: For this recipe you will need 1 eggplant. Look for fresh eggplants that are firm in texture but give slightly when pressed.
  • tomato: You will need 1/2 cup chopped tomatoes.
  • onion: Any onion will work for this recipe.
  • garlic: Fresh garlic is best! Before baking, you can crush it slightly to release its flavor.
  • olive oil: All vegetables are tossed in olive oil before roasting to help achieve the perfect crisp-tender texture.
  • Salt and pepper: We keep the seasoning simple with some salt and pepper.
  • lemon juice: Fresh lemon juice adds a delicious brightness to the sauce.

How to make eggplant jam

This eggplant dip recipe is as quick and easy as a homemade appetizer! It only takes a few minutes of hands-on time.

  1. bake: On a baking sheet, combine eggplant, tomatoes, onions and garlic. Add olive oil, salt and pepper and roast until tender and golden brown.
  2. Mix and serve: Transfer roasted vegetables to food processor, add lemon juice, and process until smooth. Adjust seasonings as desired and serve as desired.

Should I keep the skin on eggplants when roasting them?

It's up to you! If you don't like the taste of eggplant skin, I recommend removing the skin before roasting. If you don't mind the skin, then you can skip the extra steps and leave it on.

Grilled eggplant dips into bowl from above.Grilled eggplant dips into bowl from above.

Tips and Notes

  • Cut the vegetables into similar sized pieces. Make sure all vegetables are chopped accordingly so that they roast to perfection and finish cooking at the same time. The eggplant takes longer to roast, so I dice it very small. Tomatoes roast faster, so I cut it into slightly larger pieces.
  • Bake in a single layer. Make sure all vegetables are spread out in a single layer on the baking sheet so they cook thoroughly and evenly.
  • You'll know the vegetables are done When the eggplant is tender and all the vegetables are slightly caramelized.
  • Play with it. I love the flavor of this eggplant sauce, but feel free to mix in other spices to adjust the flavor as desired. Try adding cumin, chili powder, cayenne pepper, red pepper flakes, you name it.
Side view of a bowl of grilled eggplant dip and two crackers.Side view of a bowl of grilled eggplant dip and two crackers.

Food recommendations

I like to dip my eggplant warm or at room temperature with homemade cookies and fresh vegetables!

Here are some other delicious ways you can enjoy it:

It's also the perfect addition to a plethora of healthy appetizers for your next party.Here are some more delicious and beneficial ones application Serve alongside it:

Dip the crackers into a bowl of eggplant sauce.Dip the crackers into a bowl of eggplant sauce.

How to store

Leftover roasted eggplant jam can be stored in an airtight container in the refrigerator for up to 5 days.

To enjoy again, bring to room temperature or warm briefly in the oven before serving.

More Eggplant Recipes You'll Love

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Pictured above is a bowl of eggplant sauce served with two slices of fresh cucumber.Pictured above is a bowl of eggplant sauce served with two slices of fresh cucumber.
  • 1 eggplant dice
  • 1/2 cup fresh tomatoes Chopped
  • 1 onion slice
  • 3 garlic cloves broken
  • 2 spoon olive oil
  • 1/2 teaspoon fine sea salt More flavors
  • 1/2 teaspoon freshly ground pepper More flavors
  • 1 teaspoon lemon juice More flavors
  • Preheat oven to 400°F.

  • Place the eggplant, tomatoes, onions and garlic cloves on a baking sheet and toss with the oil, salt and pepper. Roast for 40 minutes, or until vegetables are tender and nicely golden.

  • Place the vegetables in a food processor and add the lemon juice.

  • Pulse until smooth. Taste and adjust seasoning as needed.

  • Serve warm or at room temperature with homemade crackers and a green salad.

  • Cut the vegetables into similar sized pieces. Make sure all vegetables are chopped accordingly so that they roast to perfection and finish cooking at the same time. The eggplant takes longer to roast, so I dice it very small. Tomatoes roast faster, so I cut it into slightly larger pieces.
  • Bake in a single layer. Make sure all vegetables are spread out in a single layer on the baking sheet so they cook thoroughly and evenly.
  • You'll know the vegetables are done When the eggplant is tender and all the vegetables are slightly caramelized.
  • Play with it. I love the flavor of this eggplant sauce, but feel free to mix in other spices to adjust the flavor as desired. Try adding cumin, chili powder, cayenne pepper, red pepper flakes, you name it.

Calories: Chapter 251kilocaloriescarbohydrate: 15.8Gprotein: 7.5Gfat: 19.7GSaturated fat: 2.6Gsodium: 313milligramsfiber: 9.7Gsugar: 5.3G



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