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Roasted Eggplant Spread

Roasted Eggplant Dip and Spread
All you need to make this delicious roasted eggplant dip or spread is oil, eggplant, onion, and garlic. It is easy to make and versatile to serve as a dip for veggies, or spread it on toast or a sandwich. This page contains photos and step by step instructions for preparing this recipe.
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Diamond Post Medal for All Time! 1,246 Posts
May 31, 2017

I love this recipe as it only has veggies and oil and so easy to make. You can use it as a dip, as a spread on toast or in your sandwiches. It's very versatile!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 to 6 servings

Roasted Eggplant Dip and Spread
 

Ingredients:

  • 1 large eggplant, cubed
  • 1/2 large onion
  • 3 cloves garlic
  • 3 tsp cooking oil
  • salt and pepper to taste
chopped eggplant
 
chopped onions
 

Steps:

  1. Preheat oven to 450F or use the top rack of the broiler. Place eggplant on a lined baking sheet, toss with 1 teaspoon of the oil and cook for 8 to 10 minutes. Flip once at some point in the middle of baking.
  2. Roasted Eggplant on baking sheet
     
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  3. Chop onions and cook in a pan on medium heat with 1 teaspoon of oil for a few minutes. Onions should be browned on the edges.
  4. frying onion
     
    fried onion
     
  5. Chop the garlic, add remaining teaspoon of oil to the pan and cook for about a minute, stirring constantly until all is caramelized.
  6. chopping garlic
     
    adding garlic to fried onions
     
  7. Add onions and garlic to cooked eggplant in a large bowl or blender. Puree until creamy. I used an emersion blender in a large bowl. Salt and pepper to taste.
  8. Roasted Eggplant, onion and garlic
     
    immersion blender in eggplant onions and garlic
     
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  9. Serve with veggie strips, bread, or spread in your sandwich. Enjoy!
  10. Roasted Eggplant Dip ready to serve
     
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