roasted eggplant dip

roasted eggplant dip

Prep Time: 15 minutes
Cook Time: 55 minutes
Makes 8 serving, 1/4 cup each


  • 1 head of garlic
  • 1 medium eggplant, cut into 1-inch cubes (with skin)
  • 1 red onion, cut into 1-inch cubes
  • 2 red bell peppers, cut into 1-inch cubes
  • 2 Tablespoon s + 1 teaspoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoon tomato paste
  • 2 Tablespoon lemon juice

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat the oven to 425F. In a medium bowl, combine eggplant, red onion, red bell peppers, 2 Tablespoons oil, salt and pepper.
  2. Spread vegetables on a baking sheet. Roast for 45–55 minutes or until vegetables are soft and browned.
  3. While vegetables are roasting, cut 1/4 inch off the pointed top of the garlic head. Place in a small baking dish, cut side up.
  4. Drizzle with 1 teaspoon oil. Roast approximately 45 minutes until garlic cloves are soft and golden brown.
  5. Cool roasted vegetables slightly and place in a food processor. Add 3–4 roasted garlic cloves, tomato paste, and lemon juice. Pulse 4–5 times to blend.

*Make sure all ingredients are listed as Kosher for Passover

Per Serving: 60 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 260mg sodium, 9g carbohydrate, 3g fiber, 4g sugars, 1g protein