Roasted Eggplant Dip Recipe

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Roasted Eggplant Dip
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  • 1 eggplant (medium to large)
  • 2 garlic cloves (roasted would be good too)
  • 1 -2 tbsp tahini
  • 1 tsp kosher salt (or to taste)
  • 1 tsp olive oil


  1. Preheat oven to 400°F.
  2. Prick eggplant all over with fork and place in foil and make a cradle for eggplant.
  3. Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
  4. Once finished baking, remove from oven and allow to cool slightly.
  5. Scoop pulp out of eggplant and discard skin.
  6. Place in food processor or blender and process with remaining ingredients.
  7. Serve dip with crackers or pita bread or crudites.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 50.03 Kcal (209 kJ)
Calories from fat 24.86 Kcal
% Daily Value*
Total Fat 2.76g 4%
Cholesterol 0.01mg 0%
Sodium 357.46mg 15%
Potassium 203.82mg 4%
Total Carbs 5.83g 2%
Sugars 3.08g 12%
Dietary Fiber 2.54g 10%
Protein 1.5g 3%
Vitamin C 3.7mg 6%
Iron 0.2mg 1%
Calcium 15.8mg 2%
Amount Per 100 g
Calories 58.88 Kcal (247 kJ)
Calories from fat 29.26 Kcal
% Daily Value*
Total Fat 3.25g 4%
Cholesterol 0.01mg 0%
Sodium 420.68mg 15%
Potassium 239.87mg 4%
Total Carbs 6.86g 2%
Sugars 3.63g 12%
Dietary Fiber 2.99g 10%
Protein 1.77g 3%
Vitamin C 4.3mg 6%
Iron 0.3mg 1%
Calcium 18.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
  • 1

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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