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Roasted Eggplant Dip

Roasted Eggplant Dip is a low-fat, delicious dip and ideal for crudites, chips, cheese wedges and rolled up deli meats – great appetizer !

Roasted Eggplant Dip is a low-fat, delicious dip and ideal for crudites, chips, cheese wedges and rolled up deli meats - great appetizer !

Dips and I have become big friends. However, not chips and dip, fresh vegetables and dip !

This Roasted Eggplant Dip is delicious served with fresh vegetables  ( and chips ! – had to try it at least once 😉 )

The dip is an excellent addition to a party table and served as shown in the photos, it makes wonderful individual servings which your guests can carry around with them and munch on the go.

I like serving the dip in a small jar with some veggies tucked in already and some more veggies on the main serving table.

Therefore, everyone can go back and help themselves to more vegetables as well as chips, dipping biscuits and even cheese wedges.

The recipe is also perfect to make-ahead. Simply make the dip, cover and take with to a party ! Don’t forget the dipping vegetables etc though !

Roasted Eggplant Dip is a low-fat, delicious dip and ideal for crudites, chips, cheese wedges and rolled up deli meats - great appetizer ! #EggplantRecipes #EggplantDip #RoastedEggplant #Appetizer #DipRecipes

I have also started to make double the recipe. Scoop some dip into the jars and keep them chilled for up to a week. More than enough for my smaller meals in between the main meals.

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Other commonly known names for Eggplant :

  • Brinjal
  • Aubergine
  • Melanzana

More Dip recipes (Sweet and Savory):

Roasted Eggplant Dip

Yield: 10 Servings

Roasted Brinjal Dip

Roasted Eggplant Dip

Roasted Eggplant Dip is a low-fat, delicious dip and ideal for crudites, chips, cheese wedges and rolled up deli meats - great appetizer !

Prep Time 10 minutes
Bake Time 25 minutes
Total Time 35 minutes

Ingredients

  • 500 g Eggplant, washed and dried (Brinjal/Aubergine) ( 16 oz )
  • 4 t Garlic, crushed
  • 1 Small Onion, finely chopped
  • 1 TB Tahini Sauce
  • 2 TB Olive Oil, extra-virgin
  • 1/2 cup Fat-Free Smooth Cottage Cheese
  • 1/2 t Ground Cumin
  • 1/2 t Paprika
  • Salt and Black Pepper, to taste

Instructions

  1. Pre-heat the oven to 180 deg C (350 deg F) – spray an oven dish with cooking oil
  2. Place the whole Eggplant/s in the oven dish – bake until soft and it looks like collapsing (this can take from 15 – 45 minutes – depending on the size of your Eggplant/s)
  3. Remove Eggplant from the oven – cool 5 minutes and then peel – chop the flesh finely (or lightly mash the flesh)
  4. Mix the Eggplant with the remaining ingredients until smooth. A quick blitz in a food processor makes quick work of this

Notes

  • Baking time will differ with various sized Eggplants

Nutrition Information

Yield

10

Amount Per Serving Calories 52.3Total Fat 3.4gSaturated Fat 0.5gUnsaturated Fat 2.5gCholesterol 0.5mgCarbohydrates 4.7gFiber 4.7gSugar 2.1gProtein 1.6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Serve with an assortment of fresh baby vegetables, chips, dipping biscuits, rolled-up deli meats or cheese wedges.

LINDA

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Michelle Meche

Friday 2nd of May 2014

Awesome presentation! I had to Google brinjal too lol!Thank you for linking this week.

toozesty

Thursday 1st of May 2014

I love the presentation too! I do something similar with mason jars and ranch dressing for lunches but I would never think of doing this for a party! So cute!

AnnMarie aka Vintage Junkie aka NaNa

Thursday 1st of May 2014

Very cute and unique idea for serving. Love anything eggplant too! Pinned!

Crystelle Boutique

Wednesday 30th of April 2014

I love this idea of having veggies tucked into a dip-jar..... You are so clever, girl!! :) hugs x, CrystelleCrystelle Boutique

Seana Turner

Monday 28th of April 2014

I think the presentation is just adorable. I never thought to have "carry around" dip containers, which guests can refill themselves. Brilliant!!

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