Cancer Nutrition Consortium

Roasted Eggplant Dip

Try this dip at your next gathering - it's nutritious, delicious, and goes great with pita bread & vegetables!

Serves 10+.


  • 3 lbs Purple Eggplant
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 2 tsp Greshly Ground Pepper
  • 2 tbsp Garlic Pureed


  1. Wash and dry eggplant.
  2. Place whole eggplant on a char grill or in a 350 degree oven and roast until tender and soft inside.
  3. Remove eggplant from grill, or oven, and allow to cool enough so they can be handled. Cut eggplant in half and scoop the soft eggplant out of skin and into a bowl.
  4. Add the remaining ingredients and whip with a wire whip until all ingredients are blended.
  5. Taste and adjust the seasonings.
  6. Serve at room temperature with pita bread or raw vegetables.

Nutrition Info

Calories: 55

Total Fat: 3.7g

Sodium: 147mg

Potassium: 200mg

Total Carbohydrate: 6g

Dietary Fiber: 3g

Protein: 1g

Posted on: February 10, 2015

By: Chef Jake Brach

Chef Jake Brach is the Manager of Culinary Learning and Development at Rich Products Corporation in Buffalo, New York, a family owned, environmentally responsible frozen food manufacturer.