Roasted  Eggplant Dip



4 servings

50 mins


– 2 medium to large eggplants – olive oil – salt – garlic – black pepper – ground cumin – pumpkin seeds (raw) – sun-dried tomatoes (can substitute roasted red peppers, but the flavor will differ) – parsley, sun dried tomatoes, olive oil, pumpkin seeds, red pepper flakes (for garnishing)

1. Preheat oven to 400 F (200 C).

2. Cut eggplants in half, season with salt and drizzle with olive oil.

3. Roast for 40-50 minutes, until the flesh is soft and can be removed with a spoon.

4. When ready, scoop out the flesh and remove the skin. Use in the recipe.

5. If you are using roasted garlic, get a whole head of garlic, cut about 5 mm on top, place in foil and drizzle with oil. Wrap in foil and add to the roasting pan. Remove after 30 minutes of roasting.

6.  If using less garlic - wrap 3-4 cloves of garlic, drizzled with oil in foil and roast together with the eggplant for 30 minutes. Remove from the oven and take off the skin. Use the soft roasted garlic in the recipe.

7.  In a food processor combine the roasted eggplant, garlic, lemon juice, olive oil, salt, pepper, cumin, sun-dried tomatoes and pumpkin seeds and process until smooth.

8. Transfer to a bowl, garnish with chopped parsley, pumpkin seeds and chopped sun-dried tomatoes.

9. Store in the fridge in an airtight container for up to 3 days.

A spread made with roasted eggplant, garlic, olive oil, lemon juice, pumpkin seeds and sun dried tomatoes, which is creamy, light, flavorful and pretty delicious. 


Simple, Low-Carb and Keto recipes