Eggplant has to be one of my favorite vegetables of all time. I’m pretty sure I remember the moment I fell in love with it too. I was at a friend’s party in college. My friend, the host, was from Spain and had prepared a few simple but incredibly delicious dishes to share – one of which was roasted eggplant, very thinly sliced with olive oil, salt, and pepper. Now, I’m fairly sure/I hope I didn’t do this, but I feel like I spent most of the evening parked in front of that plate devouring those eggplant slices one by one. I couldn’t believe how such a simple preparation yielded such a flavorful dish.
Since then, I have looked for more and more ways to use eggplant in my cooking. This roasted eggplant dip is one of my favorite ways to do so. Due to the fact that the eggplant is roasted, the dip has a slightly sweet quality and a strong eggplant flavor. The touch of mayo makes it ever so slightly creamy while the lemon gives it a little zing. (You’ll discover very quickly that lemon is very important in my cooking – more important to me than salt.) The garlic and paprika add a nice savory quality as well.
If you aren’t a fan of the skin, feel free to peel the eggplant it before you cube it, but I typically leave the skin on. It all gets blended together anyhow.
Enjoy this dip warm or cold with your favorite bread, chips, or veggies. It’s great to pack for lunch or to serve for friends at a party. What’s your favorite way to cook eggplant? Tell me in the comments below!
- 1 Medium Eggplant
- 2 TBS Mayonnaise
- 3 TBS Olive Oil
- Juice of ½ a lemon
- ½ tsp of garlic powder
- ¼ tsp paprika
- Salt and Pepper to taste
- Chopped pistachios or parsley (optional) to garnish
- Preheat oven to 375 degrees F
- Rinse and dry eggplant and chop into 1 inch pieces. (I like to leave the skin on, but if you prefer to peel your eggplant, you can.)
- Place the chopped eggplant onto a lined baking sheet, and drizzle with olive oil, salt and pepper.
- Toss the eggplant gently to coat.
- Bake the eggplant for 30 minutes
- When the eggplant is done roasting, remove the pan from the oven, and allow it to cool while you mix the other ingredients.
- In a small bowl, combine the lemon juice, mayonnaise, olive oil, garlic powder and paprika and mix well.
- Once the eggplant is cool enough to handle, add it to a food processor or small counter top blender (that's what I use) along with the lemon & mayo mixture, and pulse or blend until smooth.
- Check the dip for seasoning.
- Pour the dip into a serving bowl and garnish with chopped pistachios or fresh parsley for a little pop of green. Add an extra drizzle of olive oil, and enjoy!