Eggplant Dip Recipe

Name: Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 small onion, diced; 2 medium cloves garlic, peeled and minced; 4 plum tomatoes, cored and diced; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/4 cup coarsely chopped fresh basil; 2 tablespoons coarsely chopped Italian parsley; 1 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste

Servings: persons

1 large eggplant
1 small onion, diced
2 medium cloves garlic, peeled and minced
4 plum tomatoes, cored and diced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup coarsely chopped fresh basil
2 tablespoons coarsely chopped Italian parsley
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

1
Preheat the oven to 375 degrees.
2
Prick the eggplant with a fork.
3
Place on a baking sheet and bake until soft, about 45 minutes.
4
When cool, split in half and remove seeds.
5
Scoop out the flesh and coarsely chop.
6
Place in a bowl.
7
Stir the onion, garlic and tomatoes into the eggplant.
8
Stir in the olive oil and lemon juice.
9
Stir in basil, parsley, salt and pepper.
10
Serve.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant, 1 small onion, diced, 2 medium cloves garlic, peeled and minced, 4 plum tomatoes, cored and diced, and more.

Yes, Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Dip

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