Smoky eggplant dip
Indulge in the rich, velvety flavors of this smoky eggplant dip! Made with roasted eggplants, creamy cream cheese, and a hint of garlic, this easy-to-make appetizer is perfect for dipping veggies or spreading on your favorite bread. Ready to elevate your snacking game? Try this delectable dip today!
- 04 Sep 2025
- Cook time 45 min
- Prep time 15 min
- 8 Servings
- 4 Ingredients
Smoky eggplant dip is a delectable and simple-to-make appetizer that combines the rich, savory flavor of roasted eggplant with the creamy texture of cream cheese. This dish is perfect for parties, gatherings, or even as a tasty addition to your everyday meals. By following these easy steps, you'll be able to create a delicious dip that will delight your taste buds and impress your guests.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Rinse the eggplants thoroughly under cold water.
- Pat them dry with a clean kitchen towel.
- Pierce the skin of the eggplants several times with a fork to allow steam to escape during roasting.
- Place the eggplants on a baking sheet lined with parchment paper or foil.
- Roast the eggplants in the preheated oven for about 40-50 minutes or until they are tender and the skins are charred. Turn them halfway through roasting to ensure even cooking.
- Remove the eggplants from the oven and allow them to cool for about 10-15 minutes or until they are cool enough to handle.
- Once cooled, peel off the charred skins and discard them. The flesh should be soft and smoky.
- While the eggplants are cooling, peel and finely mince the garlic cloves.
- In a food processor or blender, add the roasted eggplant flesh, cream cheese, minced garlic, and salt.
- Blend the mixture until smooth and creamy. You may need to scrape down the sides of the bowl to ensure everything is fully incorporated.
- Taste the dip and adjust the seasoning if needed, adding more salt or garlic as desired.
- Transfer the smoky eggplant dip to a serving bowl.
- Serve with pita bread, crackers, fresh vegetables, or as a spread on sandwiches.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Tips:
- For an extra smoky flavor, you can grill the eggplants instead of roasting them in the oven.
- Make sure to pierce the eggplants with a fork before roasting to prevent them from bursting.
- Allow the roasted eggplants to cool slightly before handling them to avoid burns.
- You can adjust the amount of garlic to taste, adding more or less depending on your preference.
- For a smoother dip, blend the mixture longer, or for a chunkier texture, pulse it briefly.
With its rich, smoky flavor and creamy texture, this smoky eggplant dip is sure to become a favorite among your appetizer recipes. It's versatile, easy to prepare, and always a crowd-pleaser. Serve it with fresh vegetables, pita bread, or crackers for a delightful snack or starter.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 3.41g | 2% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 3.40g | 9% |
| Sugar 6g | 6% |
| Fat | |
| Fat 4.60g | 5% |
| Saturated 2.65g | 9% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 11mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 0.77mg | 5% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 2.55mg | 3% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 4.27ug | 4% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.32mg | 3% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 330mg | 10% |
| Selenium, Se 1.56ug | 3% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 0.35mg | 3% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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