Roasted Eggplant Onion and Garlic Dip or Spread

Experience the smoky, velvety richness of this Roasted Eggplant, Onion, and Garlic Dip—a Mediterranean-inspired blend perfect as a dip, spread, or appetizer. Roasting the eggplant, caramelized onion, and whole garlic bulb brings out deep, naturally sweet and smoky flavors that are balanced by a touch of lemon juice and creamy tahini. A hint of smoked paprika adds a subtle, earthy kick, while a garnish of fresh parsley offers a burst of color and freshness. Easy to prepare in under an hour, this healthy spread pairs beautifully with crusty bread, pita chips, or fresh vegetables, making it an impressive option for entertaining or a simple snack. It's vegan, gluten-free, and irresistibly delicious!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 large eggplant
• 1 medium yellow onion
• 1 whole bulb garlic
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.5 teaspoons smoked paprika
• 1 tablespoon fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.

Step 3

Peel and cut the onion into quarters.

Step 4

Cut the top off the garlic bulb to expose the cloves, leaving the bulb intact.

Step 5

Place the eggplant halves (flesh side up), onion quarters, and garlic bulb on the prepared baking sheet.

Step 6

Drizzle everything with 2 tablespoons of olive oil, ensuring the vegetables are lightly coated. Sprinkle with a pinch of salt.

Step 7

Roast in the preheated oven for 40-45 minutes, or until the eggplant is very tender and the garlic is soft and caramelized.

Step 8

Remove the baking sheet from the oven and let the vegetables cool for 10 minutes or until they are easy to handle.

Step 9

Scoop out the flesh of the eggplants with a spoon, discarding the skins, and transfer to a food processor or blender.

Step 10

Add the roasted onion, squeeze out the roasted garlic cloves from the bulb, and include them in the blender.

Step 11

Add the remaining 1 tablespoon of olive oil, lemon juice, tahini, salt, black pepper, and smoked paprika to the blender.

Step 12

Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste, adding more salt or lemon juice if desired.

Step 13

Transfer the dip to a serving bowl and garnish with chopped fresh parsley, if using.

Step 14

Serve immediately with bread, crackers, or vegetables, or chill in the refrigerator for 1-2 hours to let the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1502.3g)

Amount per serving	% Daily Value*
Calories	1082.5

Total Fat 63.2g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 2757.0mg	0%
Total Carbohydrate 117.3g	0%
Dietary Fiber 46.5g	0%
Total Sugars 51.8g
Protein 26.2g	0%

Vitamin D 0IU	0%
Calcium 2619.7mg	0%
Iron 10719.6mg	0%
Potassium 3639.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 9.2%

Carbs: 41.1%