Roasted Eggplant Dip – a delicious recipe with eggplants, extra virgin olive oil, garlic, green onions, cream of celery soup, bloody mary. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 425.
2
Line a baking sheet with foil.
3
Cut each eggplant in half lengthwise; brush the cut sides with oil.
4
Spread the garlic cloves on the baking sheet and drizzle them with the remaining oil.
5
Roast for 20-30 minutes or until the eggplant is tender.
6
Take the eggplants out of the oven; when they are cool enough to handle, scoop out the pulp and put pulp into a food processor.
7
Squeeze the garlic cloves out of their skins and put in the food processor.
8
Add the green onions, soup, bloody mary mix, parsley, salt, and pepper to the food processor.
9
Pulse on and off until smooth.
10
Transfer mixture to bowl; cover and refrigerate until ready to serve.
11
Garnish dip with yogurt and serve.
346
kcal
Calories
10
g
Fat
57
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 medium eggplants, 2 tablespoons extra virgin olive oil, 4 garlic cloves, 6 green onions, chopped, and more.
Yes, Roasted 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.
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