Roasted Eggplant and Garlic Dip

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenRoasted Eggplant and Garlic Dip
Skill Level
Preparation Time 15 minutes Total Time 30 minute
Servings 4 Cost Per Serving $1.63
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Image of Roasted Eggplant and Onion Dip


1 mediumEggplant, large rough chop
1 largeRed Onion, large rough chop
1 headGarlic
1/4 cupFresh Mint
2 tbspBalsamic Vinegar
1 tspCumin Seed
2 tbspOlive Oil
To TasteSea Salt & Black Pepper (optional)


  1. Preheat the oven to 375 F.
  2. Add the eggplant, red onion and head of garlic on a roasting tray lined with parchment. Toss with balsamic vinegar, olive oil and cumin
  3. Roast for about 30 minutes, or until the vegetables are soft and caramelized
  4. Remove the skins of the garlic and push out the soft cloves. Add those with the other roasted vegetables in a food processor and lightly pulse. Or you can roughly chop everything by hand and have a slightly chunkier texture.
  5. Add everything to a bowl and stir in the fresh mint and a little extra olive oil. Season to taste. Serve with toasted pita or vegetables