Garlicy Eggplant Dip

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Garlicy Eggplant Dip

I just LOVE eggplant and always pick up 2 each week at the grocery store or more often if I spot them in the produce department and they look amazing.  That is why I have a category for Eggplant. 

At the lake we enjoy our "happy hour" and I love making something different especially when our lake neighbors are over.  Since I am Italian expect lots of garlic!  





  • 2 eggplants
  • 4-5 cloves garlic, peeled and rough chopped
  • 1/4 cup extra virgin olive oil
  • 2 lemons, juiced (about 1 1/2 tablespoons of juice)
  • Kosher salt


  1. Preheat oven to 375 degrees F. Place eggplant on a foil or parchment lined baking sheet (just for easy clean up).

  2. Roast for 30 minutes; until soft.  Let cool for about 10 minutes then peel the skin off with your fingers then add the flesh into a food processor.

  3. Add in chopped garlic, olive oil, lemon juice and 1 teaspoon of salt.  Puree until you have a dip consistency.  Serve warm or let cool.  Serve with your favorite sides such as flatbread or vegetables.

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