This roasted eggplant dip with onions combines rich, smoky flavor with warm Indian spices plus cool mint and cilantro for a delicious blend you have to try!
I will be the first to admit that this roasted eggplant dip with onions and garlic is not the prettiest dip I’ve ever made. But trust me, once you try one bite, you won’t care what it looks like!
The first time I made this recipe, my husband was in the other room, so I brought him a little sample with some pita chips. By the time I came back a few minutes later, he was licking the bowl. That’s when I knew I had a winner!
Roasting the eggplant, garlic, and onion gives this dip a rich, smoky flavor. Paired with the warm Indian spices and the cooling taste of the cilantro and mint, you end up with a complex taste that is absolutely irresistible.
And it’s so easy to prep! Simply roast the vegetables, pureé in a food processor, then stir in the herbs and spices. It’s so simple to throw together for any occasion.
How to make roasted eggplant dip with onions
Ready to see the step-by-step instructions for making this rich and delicious dip?
Step 1: Preheat the oven to 475°F.
Step 2: In a large bowl, toss the eggplant with 2 tablespoons of olive oil, then place the pieces skin-side down on a baking sheet.
Step 3: In the same bowl, toss the onion and unpeeled garlic cloves with the remaining tablespoon of olive oil, then add them to the baking sheet with the eggplant.
Step 4: Place the vegetables in the oven and roast until browned and soft, about 30 minutes.
Step 5: Remove the skin from the eggplant and discard. Peel the garlic.
Step 6: Place the eggplant pulp, onions, and garlic in the food processor. Purée until almost smooth.
Step 7: Transfer the mixture to a bowl and stir in the mint, cilantro, and garam masala. Season to taste with salt and pepper.
Dig in and enjoy!
What to eat with this dip
As I mentioned, the first time I shared this dish with my husband, I found him licking the bowl. While this is a perfectly acceptable way to eat your dip, it’s also great to eat with actual dippers!
One of my favorite ways to serve roasted onion, garlic, and eggplant dip is with pita chips. They provide a wonderful crunch without being too heavy.
For something lower in carbs, you could serve your dip with raw vegetables as well! Carrots, celery, bell peppers, or cucumber slices would all be delicious options.
You can also enjoy it as an alternative to mayonnaise! It’s a wonderful spread that adds tons of flavor to a sandwich or wrap.
Storage
This recipe is for 12 servings of dip. If you’re making it for a crowd, you might be surprised how fast it’s gone!
But if you’re lucky enough to have some leftover, you can store it covered in the refrigerator for up to a week.
Other tasty eggplant recipes
Eggplant dishes can be very hit or miss for me. The eggplant has to be cooked and flavored just right… but when it is, I LOVE it! Here are a few of my favorite eggplant recipes I know you’ll enjoy:
When you’ve tried this dip, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Roasted Eggplant Dip with Onions
Ingredients
- 3-4 small eggplant (quartered lengthwise)
- 3 tablespoons olive oil (divided)
- 2 cups onion (coarsely chopped)
- 5 garlic cloves (unpeeled)
- 2 tablespoons fresh mint (minced)
- 2 tablespoons fresh cilantro (minced)
- 1/2 teaspoon garam masala
- Kosher salt and freshly ground pepper
Instructions
- Preheat the oven to 475°F.
- In a large bowl, toss the eggplant with 2 tablespoons of olive oil, then place the pieces skin-side down on a baking sheet.
- In the same bowl, toss the onion and unpeeled garlic cloves with the remaining tablespoon of olive oil, then add them to the baking sheet with the eggplant.
- Place the vegetables in the oven and roast until browned and soft, about 30 minutes.
- Remove the skin from the eggplant and discard. Peel the garlic.
- Place the eggplant pulp, onions, and garlic in the food processor. Purée until almost smooth.
- Transfer the mixture to a bowl and stir in the mint, cilantro, and garam masala. Season to taste with salt and pepper.
Interesting recipe… I love it!
I love egg plant but it’s hard to come by here. I think I would be with the grillmaster, licking the bowl clean!
Oh can’t wait to try this. I have been making babaganoush the past few weeks. This will be a nice way to change it up a bit.