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      Roasted Eggplant Dip

      Roasted Eggplant Dip

      With summer comes entertaining. Whether you have family visiting for the weekend, are hosting the neighborhood potluck, or inviting friends over for happy hour, there’s no shortage of get-togethers this time of year.

      Roasted Eggplant Dip

      While it’s tempting to pick up everything you need at the store (including ready-made dips), your guests will appreciate the extra effort and fresh ingredients that come along with homemade appetizers.

      Roasted Eggplant Dip

      This eggplant dip comes together in no time in your food processor and is a great vegetarian appetizer option. Serve it with pita bread or naan and seasonal veggies for easy dipping, or use it as a spread on sandwiches or wraps instead of the usual mayo and mustard (It would be delicious on this portobello mushroom sandwich).

      Roasted Eggplant Dip

      First, roast one large eggplant. After it cools, put the roasted eggplant pieces, onion, garlic, green onion, lemon juice, and tahini in your Hamilton Beach® food processor fitted with the chopping/mixing blade. Process the ingredients for about 1 minute, until the dip is smooth. Transfer to a bowl and garnish with a little extra olive oil and green onion or chives before serving.

      Roasted Eggplant Dip

      Cross off those store-bought dips we know you already have on your grocery list and whip up a batch of this roasted eggplant dip instead.

      Slow Cooker Mango Chicken

      Author: Hamilton Beach Test Kitchen

      Ingredients

      • 1 large eggplant, peeled and cut into 1-inch pieces
      • 1 medium sweet onion, sliced
      • 4 cloves garlic, peeled
      • 2 tablespoons olive oil
      • 1 ½ teaspoons salt
      • ½ teaspoon coarse black pepper
      • 1 green onion, cut into pieces
      • 2 tablespoons lemon juice
      • 1 tablespoon tahini
      • Pita bread, cut in wedges or pita chips

      Instructions

      1. Heat oven to 400°F.
      2. In a 17x10x1-inch baking pan, combine eggplant, onion, garlic, olive oil, salt and black pepper.
      3. Bake for 35 to 40 minutes, or until eggplant is soft and golden brown. Let cool.
      4. Using a food processor fitted with the chopping/mixing blade and with processor running, spoon eggplant, onion, garlic, green onion, lemon juice and tahini through the food chute and process for 1 minute, or until mixture is almost smooth.
      5. Serve with pita bread or pita chips.

      Notes

      Serves 12

      70725 - stack n snap food processor

      Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press.

      More to try!

      https://blog.hamiltonbeach.com/spring-green-salad-radishes/

      https://blog.hamiltonbeach.com/brussels-sprouts-berries-salad/

      https://blog.hamiltonbeach.com/peach-peppers-salsa/

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