Roasted Eggplant Dip

By: Easy Peasy Mommy

I first made this recipe in 2013 for a Mother’s Day pot luck at my sister-in-law’s. It was a hit! Simple, easy, and better yet… used most ingredients that I had laying around. I only had to buy eggplant. This dip pairs perfectly with Parmesan Crostini (recipe down below) or a nice asiago cheese cracker although be sure to avoid crackers with a strong herbs otherwise it will overpower the delicious flavor of the dip. 



Ready In:

Prep: 15   Cook: 45

Cost (Estimated):

$5 – $10




  • 1 package yeast
  • 1.5 cups warm water
  • 3 tbsp white sugar
  • 1/2 tbsp salt
  • 3 tbsp vegetable oil
  • 1 tsp white vinegar
  • 6 cups white flour (sifted)

Easier Peasier Recipe Tips:

  • If you don’t have a food processor, you can use a blender (just be sure not to use a blender that purees- ie, the Magic Bullet, etc.)
  • If you have a hand-chopper, you can easily chop up the onions and red peppers in one swoop. No need for dicing, which is a huge time saver!
  • I like to buy garlic that is already peeled and ready to go. One less thing for me to have to prep!

Step by Step Instructions

Step 1

Preheat oven to 400

Step 2

Dice up eggplant, onion, and red pepper- small chunks

Step 3

In a Gallon Bag, toss eggplant, onion, red pepper, minced garlic, olive oil, and salt.

Step 4

Spread on a cooking sheet and cook for 30-40 min

Step 5

Remove from oven and cool slightly

Step 6

In a food processor, add all bagged ingredients plus tomato paste and pulse grind (pulse 7-10 times- you want the spread to be a bit chunky and not pureed)

Done! Easy. Peasy!


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