How to Make Eggplant Salad Dip - A Step-by-Step Guide

Are you looking for a delicious and healthy dip to serve at your next party or gathering? Look no further than this delectable Eggplant Salad Dip! This recipe is perfect for those who love the creamy texture of traditional dips, but also want to incorporate more vegetables into their diet. With the smoky flavor of roasted eggplant and the tanginess of lemon and garlic, this dip is sure to be a hit with your friends and family.

One of the best things about this Eggplant Salad Dip is it...

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Ingredients

  • 1 large eggplant
  • salt and ground black pepper to taste
  • 4 tablespoons olive oil, divided
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh cilantro
  • ⅓ cup chopped fresh mint
  • ½ small red onion, minced
  • 2 cloves garlic, minced
  • 1 medium lemon, zested and juiced, divided
  • 1 tablespoon honey, or more to taste
  • 1 tablespoon red wine vinegar

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
  • Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
  • Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
  • Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.
  • Nutrition

    191 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Sodium: 10mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 33mg
    • Calcium: 49mg
    • Iron: 1mg
    • Potassium: 505mg