Roasted Eggplant Dip

Roasted Eggplant Dip
  • Prep Time
  • 8Servings


  • 2 large eggplants (about 3 lbs.)
  • 1/4 cup EVOO
  • 4 teaspoons red wine vinegar
  • 2 cloves garlic, finely grated
  • 1/4 cup chopped fresh mint or parsley
  • 1 teaspoon finely grated lemon zest
  • Salt and pepper
  • Halved mini sweet peppers or sliced bell peppers, for serving


Preheat the oven to 400 degrees . Pierce eggplants all over with a fork; place on a foil-lined baking sheet. Roast until very tender, 45 minutes. Let cool.

Halve the eggplants lengthwise. Scrape the flesh into a bowl; discard the skins.

Stir the EVOO, vinegar, garlic, herbs and lemon zest into the eggplant; season. Spoon into the mini peppers or serve with the bell pepper slices.