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This roasted eggplant dip recipe is one of my favorite summer appetizers, and it's so simple to make. Just bake the eggplant, chop it, and mix it with sliced tomato and red onion plus some oil, vinegar, garlic, salt and pepper. Serve it with toasted pita points, tortilla chips or crackers. 

Roasted Eggplant Dip


Delicious, fresh, eggplant dip. Serve with pita, crackers or tortilla chips


  • Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • Vegetables
  • 1 medium sized eggplant (1 pound)
  • 1 ripe tomato, cored, halved, and sliced thin
  • 1/2 small red onion, sliced thin
  • To Serve
  • Pita bread, cut into triangles.


  1. Dressing Whisk oil, vinegar, garlic, salt and pepper until emulsified. Set aside.
  2. Roast the Eggplant Preheat oven to 400ºF. Pierce the eggplant several times with a fork. place it on a jellyroll pan and bake it for 45 minutes in the center of the oven until it is cooked through and the skin is wrinkly. Transfer the eggplant to a work surface and cool for 10 minutes. Slice eggplant in half lengthwise and peel off the skin. Chop the flesh roughly and transfer to a bowl. Add the tomato, onion, and dressing. Toss gently to combine.
  3. Serve with pita triangles or tortilla chips.
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Appetizer
  • Method: oven
  • Cuisine: Out of this World

Keywords: eggplant caviar, roasted eggplant dip