Roasted Eggplant Dip is a simple and healthy appetizer flavored with roasted garlic, goat cheese and sea salt. And did I mention it’s easy!
Life is full of parties and other fun events! And that’s a wonderful thing!
But if you’re trying to eat a healthier diet, all those appetizers and snacks can get in the way. Enter tasty treats made with veggies.
Now I’ll admit that the first time I made this creamy dip I wasn’t sure how it was going to go over. But when the bowl hit the table, the chips were flying so fast you could barely see them. I’ve made it a number of times since, and the results are always the same.
And I should note this is also a recipe that is super easy! Not that anyone’s busy these days!
Per WebMD, eggplant will “give you a decent supply of potassium and fiber… Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes.”
Why You’ll Love This!
Tasty. Fresh chevre makes this creamy with a mellow garlicky flavor. And of course a warm goat cheese dip is going to be creamy!
Super Easy. Just roast the eggplant and garlic whole, then scoop out and blend everything in a blender or food processor.
Healthier Snack. How often do you get a veggie in your snacks! Use vegetable dippers and it gets even better.
What You’ll Need
- Whole garlic. This adds a mellow garlic flavor to the dip.
- Olive oil. This is used in roasting the garlic.
- Goat Cheese. This adds a creamy goodness to the dip.
- Salt. This serves as a flavor enhancer.
- You’ll need a food processor or blender to puree the eggplant and mix the ingredients.
Step by Step Directions
Place the eggplant in a pan and roast at 350F. This will roast for about an hour until soft and starting to shrivel.
Slice the stem end off a half bulb or garlic and drizzle with olive oil. Wrap in aluminum foil and set into the oven with the eggplant about halfway through the roasting time.
When the eggplant is soft and slightly shriveled, remove it (carefully–it will be hot) and slice in half. Scoop out the flesh and place in a food processor or blender.
Remove the garlic cloves and squeeze the garlic out of the papery skins and into the food processor. Add the goat cheese and salt then process until well blended.
Taste and adjust salt as needed. Serve with your favorite dippers!
How to Serve
Eggplant Dip makes a great appetizer or snack. Bring it to a potluck (reheat for a minute in the microwave) or serve in front of the TV on game day.
It will be healthiest if you use veggies as dippers. Think carrot stick, broccoli florets or mini-peppers. But for variety it’s also nice to include something with crunch–like chips or crackers. And pita bread, cut into quarters, would be delish!
Finally, I think this would make a tasty Eggplant Spread on a bagel, like on one of my yummy onion bagels!
If you’re looking for other healthier appetizers and snacks that include a vegetable or two consider my Easy Italian Meatball Appetizer, Skinny Poolside Dip, or my Sausage Stuffed Mini Peppers. All yum!
And for another tasty eggplant recipe, how about the classic (and also easy) Eggplant Parmesan.
Any leftovers should last, sealed and refrigerated for 3-4 days. Reheat briefly in the microwave until just warm.
Tips & FAQs
I created this Creamy Eggplant Dip a number of years ago for two reasons. First, I was looking for a way to use up a bounty of eggplant. And second it’s a clever way to sneak some veggies into your kids’ diet. As I wrote when I created it,
My oldest was home from college and I was planning something fun. Of course, the older your kids get, the harder it is to sneak vegetables into their food…
And happily, the younger kids liked it too. My husband, of course, was a sure thing.
Eggplant Dip with Goat Cheese
- 1 eggplant
- 5-6 garlic cloves small bulb or 1/2 large bulb
- 1 teaspoon olive oil
- 3.5 ounce goat cheese Approximate.
- 1/2 teaspoon salt or to taste
- Place the eggplant in a pan and roast at 350F. This will roast for about an hour until softand starting to shrivel.
- Slice the stem end off a half bulb or garlic and drizzle with olive oil. Wrap in aluminum foil and set into the oven with the eggplant about halfway through the roasting time.
- When the eggplant is soft and slightly shriveled, remove it (carefully--it will be hot) and slice in half. Scoop out the flesh and place in a food processor or blender.
- Remove the garlic cloves and squeeze the garlic out of the papery skins and into the food processor. Add the goat cheese and salt, then process until well blended. Taste and adjust salt as needed
- Serve warm.
Updated from the Nov 15, 2014 post.
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