Ina Garten Roasted Eggplant Dip
This recipe is built around roasted eggplant blended with olive oil, garlic, lemon juice, and simple seasonings. The eggplant becomes soft and naturally creamy, while roasting adds a subtle smokiness. The final dip is smooth, balanced, and versatile enough to serve in many ways.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4
- Category: Dip
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
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Eggplants (2 large, about 900 g total)
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Extra virgin olive oil (4 tablespoons, plus extra for drizzling)
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Garlic cloves (2 medium, peeled)
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Fresh lemon juice (2 tablespoons)
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Kosher salt (¾ teaspoon, or to taste)
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Black pepper (½ teaspoon)
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Fresh parsley or chili flakes (optional, for garnish)
Instructions
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Prepare the eggplant – Preheat the oven to 220°C (425°F). Slice the eggplants lengthwise and lightly score the flesh.
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Roast until tender – Place cut-side down on a lined baking sheet, drizzle with 2 tablespoons olive oil, and roast for 35–40 minutes until very soft and collapsed.
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Cool slightly – Remove from the oven and let rest for 10 minutes so excess steam escapes.
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Scoop the flesh – Scoop out the soft eggplant flesh, discarding the skins.
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Blend the dip – Add eggplant, garlic, lemon juice, remaining olive oil, salt, and pepper to a food processor.
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Adjust texture and seasoning – Blend until smooth or slightly chunky, then taste and adjust salt or lemon as needed.
Find it online: https://inagartendishes.com/ina-garten-roasted-eggplant-dip/