Roasted Eggplant and Black Bean Dip Recipe

Name: Roasted Eggplant and Black Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant, Peeled And Diced; Salt, As Needed For Roasting; Olive Oil, As Needed; 1 can (15 Oz. Size) Black Beans; 3 cloves Garlic, Peeled; 1 whole Lime, Zest And Juice; ⅓ cups Fresh Cilantro; 1/2 teaspoons Smoked Paprika; 1/2 teaspoons Dried Onion; 1/4 teaspoons Cumin; 1/4 teaspoons Chili Powder

Servings: persons

1 whole Eggplant, Peeled And Diced
Salt, As Needed For Roasting
Olive Oil, As Needed
1 can (15 Oz. Size) Black Beans
3 cloves Garlic, Peeled
1 whole Lime, Zest And Juice
⅓ cups Fresh Cilantro
1/2 teaspoons Smoked Paprika
1/2 teaspoons Dried Onion
1/4 teaspoons Cumin
1/4 teaspoons Chili Powder

1
First, roast the eggplant.
2
Preheat oven to 375 degrees F and line a sheet tray with a silicone mat or aluminum foil.
3
Lay the eggplant out in a single layer on the tray and drizzle it generously with olive oil.
4
Then sprinkle it well with salt and toss it all to coat.
5
Roast the eggplant for 30 minutes to get it tender and deeply flavorful.
6
While it roasts prep the remaining ingredients and set up a food processor.
7
When it is done, take it out to cool for 5 minutes.
8
Add eggplant, black beans, garlic, lime zest, lime juice, cilantro, smoked paprika, dried onion, cumin, chili powder and a teaspoon of olive oil into the bowl of the food processor.
9
Run it until it is a smooth, luscious dip.
10
Transfer it to a pretty bowl and sprinkle additional cilantro on top.
11
Serve it with crackers, pita chips or veggies for an amazing, healthy snack!

157

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 11 ingredients. The key ingredients include: 1 whole Eggplant, Peeled And Diced, Salt, As Needed For Roasting, Olive Oil, As Needed, 1 can (15 Oz. Size) Black Beans, and more.

Yes, Roasted Eggplant and Black Bean 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.

Roasted Eggplant and Black Bean Dip

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