Roasted Eggplant Dip

Roasted Eggplant Dip

Eat Heal Glow

This delicious dip is perfect for a party platter alongside hummus, tobouli, olives and pita bread. It also makes a perfect sandwich spread for a roasted veggie sandwich. Enjoy!


1 small to medium eggplant peeled if not organic

1 onion (I like Vidalia)

1 bell pepper or several small peppers (any color)

2 tablespoons sundried tomatoes

2 or 3 stems of rosemary

½ teaspoon red chili flakes

3-4 cloves of garlic

2-3 tablespoons olive oil

Freshly ground sea salt & pepper

Optional Garnish* lemon zest, sliced olives or chopped sundried tomatoes


Preheat oven to 375 F with a large cookie sheet covered with foil inside. Roughly cut up all vegetables. Spread vegetables on hot cookie sheet. Sprinkle on rosemary, garlic cloves and drizzle with olive oil and season with salt, pepper & chili flakes. Roast for 45 minutes until the vegetables are brown and tender, turning once. Cool slightly before transferring vegetables to your food processor. Pulse  6 or 7 times then add the sundried tomatoes and pulse 1 more time. Adjust seasoning, garnish and serve warm or at room temperature.