Roasted Eggplant Dip Recipe

Name: Roasted Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil spray; 1 large eggplant, about 1 1/2 pounds, halved crosswise; 1 jalapeno pepper, seeded, deveined and minced; 1 shallot, peeled and minced; 1 teaspoon fresh lemon juice; 1 teaspoon fresh lime juice; 1 1/4 teaspoons ground cumin seed; ⅛ teaspoon ground cinnamon; 1/2 teaspoon coarse salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 cup minced coriander leaves, for garnish

Servings: persons

Vegetable oil spray
1 large eggplant, about 1 1/2 pounds, halved crosswise
1 jalapeno pepper, seeded, deveined and minced
1 shallot, peeled and minced
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 1/4 teaspoons ground cumin seed
⅛ teaspoon ground cinnamon
1/2 teaspoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup minced coriander leaves, for garnish

1
Preheat oven to 350 degrees.
2
Spray a small baking sheet with vegetable oil.
3
Place the eggplant cut side down, and bake until soft, about 35 to 45 minutes.
4
Set aside until cool and chop coarsely.
5
Combine remaining ingredients except coriander in a glass or ceramic bowl.
6
Marinate for 30 minutes.
7
Combine the mixture in a blender or food processor.
8
Puree until smooth.
9
Season with salt and pepper to taste.
10
Garnish with coriander.
11
Serve with sesame pita chips (recipe below).

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: Vegetable oil spray, 1 large eggplant, about 1 1/2 pounds, halved crosswise, 1 jalapeno pepper, seeded, deveined and minced, 1 shallot, peeled and minced, 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.

That's it — enjoy your meal!

Roasted Eggplant Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions