5 Ingredient Roasted Eggplant Dip Featured

Authors: Registered Dietitians

5 Ingredient Roasted Eggplant Dip

(HealthCastle.com) Looking for a quick appetizer for holiday gatherings?  Try this quick 5 ingredient roasted eggplant dip.  I crafted this recipe after I had just eaten at CIBO in Calgary, a modern Italian restaurant where you order your food to share with your friends.  I was with a group of girlfriends and we had ordered a roasted eggplant dip from from their scodellina section of their menu [appetizers].  I asked our server how this dip was made - and it was stunningly simple - roasted eggplant, sun-dried tomato and goat cheese.

Off I went to attempt to re-create their brilliant creation.  This is what I came up with:


  • Pulp of one roasted eggplant
  • 6 sun-dried tomatoes (packed in oil)
  • 1 brick of goat cheese (113 gram package)
  • Juice of one lemon
  • 2 cloves of peeled garlic (or as desired)

5 Ingredient Roasted Eggplant Dip


1) Roast your eggplant.

If you have never roasted an eggplant before, it is really quite simple.  Heat your oven to ~375 degrees F.  Grab a baking sheet - and line with a sheet of parchment paper.  Cut the eggplant in half, drizzle the flesh side with oil, and pop in the oven for ~35 minutes or until tender. The roasting helps to intensify the flavour of the eggplant.

  5 Ingredient Roasted Eggplant Dip

2) Puree the eggplant pulp

After the eggplant is roasted, and cooled enough to handle, scoop out the pulp to puree it.  I used a food processor, but you could also puree it in a blender, or in a bowl and use a hand/immersion blender.  

5 Ingredient Roasted Eggplant Dip

3) Blend in remaining ingredients: goat cheese, sun-dried tomatoes, lemon juice, garlic 

There are so many kinds of goat cheese available - I used a plain goat cheese.  I think this recipe would work well with a bruschetta or pepper goat cheese.  You could also add in shredded parmesan cheese to add in another level of flavour.  

To get the most juice out of my lemons, I throw it in the microwave for 20-30 seconds, and then press the lemon with my hand as I roll it on the counter before cutting it in half, and extracting the juice.  

Like anything in cooking, you can experiment to create something that suits your tastes.

  • If you like a less creamy dip, you can use less of the goat cheese.  
  • If you prefer a stronger tomato flavour, you can add in more sun-dried tomatoes.  
  • I love a bright lemony taste so I use the juice from the whole lemon.  
  • You can adjust the amount of garlic added to suit your taste. I am convinced I was born without a garlic tasting gene - so I like to add in at least 2 cloves of garlic.  

5 Ingredient Roasted Eggplant Dip

Add in all ingredients and pulse until desired consistency.

5 Ingredient Roasted Eggplant Dip

4) Prepare your dip for devouring!

  • You can garnish your dip with parsley and/or or lemons.  This dip would be great topped with roasted pine nuts.
  • Serve with whole grain crackers or pretzels.  
  • This dip would also make for a great sandwich spread.

5 Ingredient Roasted Eggplant Dip


5 Ingredient Roasted Eggplant Dip

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