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Rustic Eggplant Dip

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
  • Total Time
    Prep: 20 min. Bake: 30 min. + chilling
  • Makes
    2 cups


  • 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


  • 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.
  • Bake at 400° for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper.
  • 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.
  • 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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