Eggplant Goat Cheese Dip

For football night last weekend, we snacked on Eggplant Goat Cheese Dip.  Special game snacks are hit or miss for us but my oldest was home from school and I wanted to do something fun.  And, of course, the older your kids get, the harder it is to sneak vegetables into their food!

Eggplant Goat Cheese Dip Ingredients

Eggplant Goat Cheese Dip with Ingredients

I must give credit for a new (even easier) eggplant roasting method (whole!!) to one of my fellow bloggers, Louise from Months of Edible Celebrations.  You see, we get eggplants from the CSAs and the buying club, so in a good year, there is a lot of purple to deal with (and I don’t mean Minnesota Vikings…)  I personally could eat eggplant parmesan day and night, but the kids think it’s a stretch a few times a year. 

Yes, roasted eggplant, garlic, goat cheese and sea salt = a simple but tasty dip! It’s almost like baba ganoush without tahini!

roast-eggplant scrape-out-eggplant roast-garlic blend-in-food-processor

The first time I made it, I wasn’t sure how this was going to go over, but when the dip hit the table, the chips were dipping so fast you could barely see them.   I’ve made it several times, and the result is always the same.  We eat it warm and I’d like to be able to tell you if it is also good cold–but it’s never lasted that long.   

Here’s to a game day victory!

Eggplant Goat Cheese Dip

Eggplant Goat Cheese Dip


Eggplant Goat Cheese Dip
Serves 4
A simple and healthy appetizer flavored with roasted garlic and sea salt, eggplant goat cheese dip flies out of the bowl.
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr
110 calories
8 g
11 g
7 g
6 g
4 g
164 g
389 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 110
Calories from Fat 58
% Daily Value *
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 11mg
Sodium 389mg
Total Carbohydrates 8g
Dietary Fiber 5g
Sugars 3g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 eggplant
  2. 5-6 garlic cloves (1/2 bulb)
  3. 3-4 oz goat cheese (I use a 3.5 oz crotin)
  4. 1 t olive oil
  5. 1/2 teaspoon salt or to taste
  1. Place the eggplant in a pan and roast at 350F for about an hour until soft and starting to shrivel.
  2. Slice the stem end off the garlic cloves/half bulb and drizzle with olive oil. Wrap in aluminum foil and set into the oven with the eggplant about halfway through the roasting time.
  3. 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.
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12 thoughts on “Eggplant Goat Cheese Dip

  1. Ivy Sew

    Hi Inger, wow, roasted eggplant itself is already so delectable and my goodness, with the added goat cheese, I think I will be in cloud nine if I ever got a chance to try it. However, goat cheese is hard to come by where I am living. May be I can use the normal cheese? Thanks for sharing and warmest regards 🙂

    1. Inger Post author

      I am sure you could make it with another type of cheese Ivy. If you do try it, I’d love to hear how it comes out.

  2. Karis

    I love roasted eggplant dip and this sounds like a great variation. Eggplants are one of the few things I’m able to get in a CSA box down here.

  3. Louise

    Hi Inger!!!
    What a lovely surprise:) I am so excited to know you not only roasted the eggplant but brought it to a whole other level!!! What an amazing idea!!!

    I can just imagine how delicious this must be but I will NOT be leaving it to imagination. Goat Cheese is one of those glorious foods that I can allow myself to indulge in every now and again. I will be sooooooo trying this. I am thrilled your family was pleased with the roasting of the eggplant and your creative juices bringing it to another level.

    Thank you so much for thinking of me and of course for sharing…

    1. Inger Post author

      Thanks for the inspiration Louise! We have one more eggplant left and I think that will be served at today’s game!

    1. Inger Post author

      You know it’s a bit lighter than many appetizers, so this might work well for Thanksgiving. I typically roll out of our Thanksgivine dinner (like many people I imagine)!

  4. Judy Perkins

    Do you have a favorite eggplant Parmesan recipe? Is it listed on your blog? Thanks so much. I really enjoy the ideas (and recipes) you post!
    Judy Perkins

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