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Eggplant Dip

What you need: 

1 lb. eggplant, cut into large cubes
2 large red peppers
1 red onion
1/3 cup olive oil
3 cloves garlic, chopped
1/2 to 1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon dried chili flakes
fresh parsley or dill
pita bread or crackers, for serving

What you do: 

Preheat oven to 450 degrees.
Prepare your vegetables (eggplant, red pepper, onion). All the pieces should be approximately the same size.
Whisk together your dressing of olive oil, black pepper, chili flakes, salt, and chopped garlic. Pour over the vegetables and coat well.
Turn out onto a large baking sheet. Put into preheated oven. Roast for about 35-40 minutes or until tender and slightly brown, turning about every 15 minutes.
Remove vegetables from oven and allow to cool. Process the vegetables (in batches if necessary) in a food processor or blender to a coarse puree.
Transfer to a serving bowl and season to taste with additional pepper, chili flakes, and/or salt. Mix in chopped parsley. You could use really any fresh green herb you want, but I prefer parsley.
Serve at room temperature with crackers, toasted pita bread, or even raw vegetables.

Preparation Time: 
50 minutes
Cooking Time: 
Recipe Category: 


I put this out for a party and no one touched it, which was fine by me because I put what I didn't end up eating in the freezer. Three days later for kicks, I added it (thawed in the microwave) to pasta and marinara sause and WOW....made it really creamy and some extra power and nutrietion to ordinary pasta. Really good recipe. Thanks for sharing.



I had never cooked with eggplant before so I was a little nervous but it turned out great and looked exactly like the pictures. It is really nice and creamy. The only thing I will say is that it is kinda spicy but I like it hot so it wasn't a problem for me.


This dip is a staple in our fridge. It's great with tortilla chips, veggies, on sandwiches or even burgers. I've also played around with the recipe a tad, just by adding some other tasty complements - chopped olives, extra garlic, and I want to try mushrooms next!


This was very good.  I loved how light and creamy the eggplant made it.  I didn't use as much oil as suggested and added some fresh basil. YUM.


very good! next time I will decrease the chili flakes to 1/2 tsp. It was a little too spicy as stated


;)b  this recipe is delicious! Great taste and great texture, smooth and silky. I use it in sandwiches together with a bean paste, very nice indeed!


Yes, this recipe is delicious! :D I also didn't have any peppers on hand, so I left those out--and I should have cut down on the amount of oil, too, because it was a bit too oily for my taste! (But that's a user error; nothing to do with the recipe! ;))

At any rate, the flavor of this was amazing & it's a delicious and different way to use eggplant! I'm going to make it again (the right way) soon!


The PERFECT answer of what to do with my eggplant that is going bad!  Thank you!!!  I didn't have the red pepper, so I left it out.  Yummy garlicky goodness!  Thank you!


This dip was AWESOME!  Our one friend who doesn't even like eggplant loved it.  I also used dried thai peppers cut up and seeds taken out as my hot pepper.  It made it spicy, but nice!

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