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Rustic Eggplant Dip

Total Time

Prep: 20 min. Bake: 30 min. + chilling


2 cups

One summer I came up with this recipe after I harvested loads of eggplants, tomatoes and herbs from my garden. You can also grill the eggplants for extra flavor. —Debra Keil, Owasso, OK


  • 2 small eggplants
  • 1 medium sweet red pepper, halved and seeds removed
  • 3 tablespoons olive oil, divided
  • 1/2 cup chopped seeded plum tomatoes
  • 3 tablespoons finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon each minced fresh oregano, thyme and basil
  • 2 mint leaves, coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Baked pita chips or pita wedges


  1. Cut stems from eggplants; pierce several times with a fork. Place eggplants and red pepper on a foil-lined 15x10x1-in. baking pan. Rub 2 tablespoons oil over vegetables.
  2. Bake at 400° for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper.
  3. In a food processor, combine the tomatoes, onion, parsley, lemon juice, vinegar, herbs, salt, pepper, eggplants, red pepper and remaining oil. Cover and process until blended.
  4. Cover and refrigerate for at least 3 hours. Serve with pita chips.

Nutrition Facts

1/4 cup: 77 calories, 5g fat (1g saturated fat), 0 cholesterol, 299mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 1g protein. Diabetic exchanges: 1 vegetable, 1 fat.

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