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.

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: 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.

Roasted Eggplant Dip

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