Roasted Eggplant and Garlic Dip

Makes About 4 Cups

Prep Time:  2 1/2 – 3  Hours (Hands on time about 20 minutes)

4 Large Eggplant
6 Cloves of Garlic Finely Chopped  or 3 Tbsp Minced
1/8 Cup Red Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Chopped Green Onion (Green and White Parts)
1/4 Cup Chopped Flat Leaf Parsley
Salt & Pepper taste


  • Preheat Oven to 350
  • Rub Eggplant in Olive Oil and wrap each one in aluminum foil like a baked potato. Place on a baking sheet and roast in the oven for 2 – 2 1/2 Hours until very soft.
  • Remove Eggplant from the oven and allow to cool at least 30 minutes.
  • Remove the skins from the eggplant and the inner seeds and drain any excess liquid in a colander.
  • Put the meat of the eggplant in a food processor and pulse until it is a thick puree
  • Add garlic, red wine vinegar, EVOO and pulse a few times until incorporated.
  • Pour contents into a bowl and stir in the parsley and green onion
  • Add Salt and Pepper to taste

This stores in the refrigerator for up to 2 weeks, so it can definitely be made ahead of time!  This is also a great spread on sandwiches or vegetarian wraps!

Click here to print the recipe!

Roasted Eggplant and Garlic Dip