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Roasted Eggplant Dip and Spread

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




  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. 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.
  3. Chop the garlic, add remaining teaspoon of oil to the pan and cook for about a minute, stirring constantly until all is caramelized.
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  5. 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.
  6. Serve with veggie strips, bread, or spread in your sandwich. Enjoy!
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