Roasted eggplant dip is one of the best things I have tasted in a while! Packed full of flavor and easy to make, it’s sure to be a new addition to your recipe rotation. Serve it with fresh veggies like peppers or carrots. It’s also amazing with tortilla chips too.
Eggplants perfectly roasted on the grill, roasted peppers, and topped with a balsamic reduction sauce. Perfect for parties, gatherings, and an easy appetizer for dinner.
Many of the dips you get at the store are filled with gluten and other processed ingredients. This can be a huge hidden source of gluten that most people don’t expect so I wanted to create a recipe for you that had both fresh ingredients and is easy to make. Thankfully, this roasted eggplant dip checks all the boxes.
The hardest part of this eggplant dip is not eating it all before dinner. At least if you do let it spoil your dinner, you filled up on something healthy. 🙂 Plus, I can make it in the comfort of my own home, and I know exactly what goes into it. This dip make a great healthy game day party food or a great appetizer.
Next time you head out to dinner with your friends or family, go prepared by reading my How To Eat Gluten Free Anywhere + Gluten Free Diet Tips. This guide will help you know the questions to ask, so you don’t end up with food that makes you sick later.
If you are addicted to this gluten free roasted eggplant dip, try some of my other scrumptious dips!
- Quick & Easy Hot Cream Cheese Dip With Scallions
- Gooey White Queso Dip Recipe With Chorizo
- Simple Avocado Corn Salsa Dip
- Southwestern Hot Cream Cheese Dip
Are you ready to give this healthy eggplant dip recipe a try?
- Red pepper
- Olive oil
How to make a roasted eggplant dip:
The first step is to fire roast your eggplant and red pepper.
How do you roast eggplant and peppers?
There are two main ways I like to roast eggplant and red peppers, on a grill or in your oven.
I prep the eggplant for about 20 minutes before grilling by slicing the eggplant and sprinkling salt on both sides. This helps pull some moisture out and will also help with any bitterness.
To fire-roast vegetables on a grill, heat the grill to 400 degrees and place the eggplant slices and whole red peppers on the grill. Allow cooking with the lid down, flipping the eggplant and peppers so all sides cook. You want the vegetables to deflate, and soften. You want your red peppers to char on the outsides a bit. This charring adds a smoky flavor that makes this dip taste amazing! (If you were cooking your eggplant whole, you would want the outside to char as well.)
To roast vegetables in your oven, preheat your oven to broil. I put the vegetables on a pan and brush the eggplant and peppers with oil, sprinkle with salt. Place the pan into the oven and broil for about 20 minutes, flipping the vegetables a few times so they cook evenly on all sides.
Once your vegetables are roasted and soft, add then to a food processor. Add in fresh basil, garlic, and olive oil. Puree until slightly smooth.
Are Eggplants Healthy?
Eggplants are an underrated fruit (just in case you were thinking it is a vegetable!), and they are actually so good for you! They are loaded with potassium, folate, fiber, vitamin C, magnesium, vitamin B6, vitamin K, and protein.
Not only do they have a lot of vitamins and minerals, but they also have a lot of antioxidants from that deep purple skin. So if you want to increase nutrients in your diet, add in some eggplants on a regular basis.
How Do You Remove Seeds From Roasted Eggplant?
If you don’t have a lot of experience cooking eggplant, you may not realize that the seeds can sometimes be bitter. Scrape large seeds out with a spoon. It won’t hurt if you do eat them, but it just tastes better if you only eat the smaller seeds.
How To Pick A Good Eggplant?
Heading to the market to buy an eggplant can be a little stressful if you don’t know exactly what you are looking for. It’s best to look for the smaller eggplants. You will find they have a much sweeter flavor and are perfect for this roasted eggplant dip recipe.
Pick up the eggplant and feel how heavy or light it is. You want something that seems pretty heavy for the size of the eggplant. The skin should be uniform and shiny. You are looking for an eggplant that is smooth, and when you give it a slight squeeze, it leaves an imprint. Follow these tips, and you will end up with the best eggplants for all your recipes!
You can definitely enjoy this roasted eggplant and red pepper dip plain, but the balsamic reduction sauce is so crazy good!!
Are you looking for more yummy appetizers? Check out some of my reader’s favorites!
- Love spice? Easy Roasted Hatch Chile Spicy Hummus is a fabulous appetizer to dip chips into!
- Squash and cheddar combine in this Gluten Free Cheddar Delicata Squash Fritters recipe for an awesome appetizer.
- Get ready for a party with this Easy Cheesy Gluten Free Stuffed Mushrooms recipe!
- You will love this healthier version of nachos! Easy Crispy Sweet Potato Nachos are so good!
- 1 1/2 cups eggplant
- 1/2 cup red pepper
- 2 tablespoons olive oil
- 1 clove garlic
- 3 tablespoons fresh basil
- salt and pepper to taste
!For the Grill
- Preheat your grill to 400 degrees.
- Rub olive oil on the eggplant and red peppers.
- Place on the grill. Allow to cook, turning so that all sides char.
- Remove the red peppers and eggplant and allow to sit for 10 minutes.
- Peel the charred outside off the vegetables.
- Add to a food processor with the other ingredients.
- Blend until the eggplant and red pepper puree.
!For the Oven
- Preheat the oven to 400 degrees.
- Slice the eggplant and sprinkle with salt. (You can also roast it whole.)
- Allow the eggplant to sit for 15 minutes.
- Cut the top of the red pepper and remove the seeds.
- Brush olive oil on the eggplant and red pepper.
- Place in an oven-safe dish.
- Roast about 20 minutes, turning over so both sides cook.
- Add the eggplant and red peppers to a food processor with the other ingredients and blend until it is pureed.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 53 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 50mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 0g