This roasted eggplant dip recipe can be enjoyed with fresh vegetables, pita bread or crackers. It’s a tasty and healthy appetizer that is easy to make.
It’s the perfect appetizer if you have a ton of cauliflower and eggplant on hand. You can also omit the cauliflower and make just classic baba ganoush dip instead, if you prefer.
Is roasted eggplant dip suitable for me?
This recipe is naturally gluten-free and suitable for vegans. It is also nut-free, dairy-free and low-carb.
It’s perfect for eggplant lovers, those following the Mediterranean diet or anyone who likes vegetable dips.
You’ll find more dip recipe ideas at the bottom of this post.
How to make roasted eggplant with cauliflower
First, you roast eggplant, cauliflower florets and a whole garlic head. Then, let these cool down before you process everything in a food processor with some seasoning, lemon juice and parsley and you are done!
How long does eggplant dip last?
If stored in the fridge in an airtight container or a sealed jar it will keep up to 3 days. However, for best results, I recommend consuming it within 2 days.
Topping ideas:
- A drizzle of extra virgin olive oil
- A sprinkle of cayenne pepper or paprika
- Freshly ground black pepper
- A few roasted cauliflower florets
- Olives – either sliced or minced
- Sesame seeds
- Fresh parsley
What to serve with roasted eggplant dip?
- Crackers of your choice
- Sliced vegetables
- Tortilla chips
- Toasted French baguette
Or serve this roasted eggplant and cauliflower dip as a part of a crudite platter or a cheese board.
More homemade dip recipes
- Garlic Dip – this is a versatile condiment that goes also well with burgers or any other grilled meats.
- Blue Cheese Dip
- Homemade Chip Dip
- Garlic Cheddar Cheese Dip
- Roasted Garlic Jalapeno Dip
- Sour Cream & Chive Dip
- Spinach Artichoke Dip
Roasted Eggplant Dip
Ingredients
- 1 eggplant
- 1 pound cauliflower (450 grams)
- 1 head garlic
- ⅛ cup olive oil (for drizzling + extra for processor)
- salt (to taste)
- black pepper (to taste)
- 1 teaspoon paprika
- ⅛ cup parsley (finely chopped, fresh, optional)
- lemon juice (a drizzle)
Instructions
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Cut eggplant in thirds, lengthwise. Cut cauliflower into florets. Cut off the tips from garlic Place everything onto a large baking sheet (see note 1). Drizzle with olive oil and season with salt and pepper. Season the cauliflower with paprika. Give everything a good mix.
- Transfer to the oven and bake at 400 Fahrenheit (200 Celsius) for 40 minutes or until they all are cooked through. Make sure to stir the veggies around once or twice during the roasting.
- When ready, take the tray out and let the veggies cool down.
- Eggplant: With a spoon, scoop out the flesh and put it into a food processor. Garlic: squeeze out the cloves – they should come out easily. Throw into the food processor. Cauliflower: transfer it to the food processor.
- Next add olive oil, a splash of lemon juice, fresh parsley, a generous pinch of salt and process until smooth. Taste and add more seasoning, if needed.
- Enjoy
Notes
- You will need a baking tray/sheet that is larger than 9x13 inches (22x33 centimeters) to fit all the veggies in.
- Use as much/little salt as you like.
- You can find more tips and topping ideas as well as some more dip recipe ideas in the post above this recipe card.
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