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This flavorful roasted eggplant dip is an easy appetizer to whip up for any occasion. Grab some low carb crackers or cucumber slices and dig in!
I am not one to turn down a good appetizer dip. It doesn’t need to be a special occasion, I’m happy to chow down on them any old time. We often have multiple dips and condiments on the go in our fridge.
I’d never made Roasted Eggplant Dip until this recipe. It was born of necessity, when I purchased some lovely looking eggplant and then forgot about it at the back of the fridge. I knew I needed to use them up quickly.
A quick and easy dip recipe to the rescue! We served it with some keto crackers and fresh veggies as part of an easy dinner.
Why you will love this low carb dip
People either love eggplant or they detest it entirely. If you fall into the Love It camp, then you have to try this creamy dip recipe.
It starts with roasting the eggplant to perfect tenderness. You do not need to salt it first, as the heat of the oven will draw out the excess moisture. Once the flesh is browned and tender, you simply scoop it into a food processor and add the other ingredients.
Roasted Eggplant Dip is a healthy appetizer packed with flavor. And it has only 3.2g net carbs per serving!
Ingredients you need
- Eggplant: I like to use 2 smallish Italian eggplants, as the smaller ones are less bitter from the start. They mellow even more with roasting.
- Garlic: Use fresh garlic for this recipe and leave the cloves whole during the roasting process.
- Olive oil: Good extra virgin oil will add the best flavor.
- Sour cream: This adds richness and creaminess to the dish and helps make it lower in carbs. You can also use Greek yogurt. For dairy-free, you can add some coconut cream, but I recommend adding a bit more lemon juice for tanginess.
- Lemon juice: This adds a touch of tanginess to offset the rich flavors.
- Paprika: I love this roasted eggplant dip with smoked paprika, but regular paprika works as well.
Step by Step Directions
1. Prepare the eggplant: Cut the eggplant lengthwise in half and score the flesh in a crosshatch pattern to allow more even cooking. Place flesh-side up in a baking dish along with the garlic cloves. Drizzle everything with olive oil and sprinkle with salt and pepper.
2. Roast the eggplant: Roast at 400ºF until the flesh is very tender, 25 to 30 minutes. Remove and let sit until cool enough to handle.
3. Transfer to a food processor: Scoop out the soft flesh into the bowl of a food processor. Add the roasted garlic, sour cream, lemon juice, and paprika.
4. Blend it up: Blend until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust seasonings as desired.
5. Garnish: Transfer to a serving dish and swirl a spoon through the top of the dip. Drizzle with the remaining olive oil and sprinkle with a little more paprika.
Expert Tips
You can salt the eggplant first, if you are worried about bitterness. Once you’ve scored the flesh, sprinkle it with salt and let it sit for 30 minutes. Then blot dry with a kitchen towel. Continue as directed.
Roasting the garlic along with the eggplant adds additional flavor. Make sure to get some of the olive oil on the garlic cloves so they don’t dry out. If they look like they are roasting too quickly, remove them and allow the eggplant to continue cooking.
If you have a good blender, you can blend the mixture in that instead of a food processor.
Frequently Asked Questions
To keep it low carb, serve with my keto crackers, sliced cucumber, celery, and radish. If you prefer to purchase crackers, I recommend RealPhat Foods. You can use FOODDREAMER for 10% off.
Baba Ganoush is a Middle Eastern spread made with roasted eggplant, but it also contains tahini. This Roasted Eggplant Dip includes sour cream, lemon, and smoked paprika, and does not have any tahini.
Store in the fridge, tightly covered, for up to 3 days.
Roasted Eggplant Dip Recipe
This flavorful roasted eggplant dip is an easy appetizer to whip up for any occasion. Grab some low carb crackers or cucumber slices and dig in!
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Servings: 8 servings
Calories: 72kcal
Ingredients
- 1 ½ lb eggplant
- 4 cloves garlic
- 2 tablespoon olive oil divided
- Salt and pepper
- ⅓ cup sour cream
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
Instructions
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Preheat the oven to 400ºF.
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Cut the eggplant lengthwise in half and score the flesh in a crosshatch pattern to allow more even cooking. Place flesh-side up in a baking dish along with the garlic cloves. Drizzle everything with olive oil and sprinkle with salt and pepper.
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Roast until the flesh is very tender, 25 to 30 minutes. Remove and let sit until cool enough to handle.
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Scoop out the soft flesh into the bowl of a food processor. Add the roasted garlic, sour cream, lemon juice, and paprika.
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Blend until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust seasonings as desired.
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Transfer to a serving dish and swirl a spoon through the top of the dip. Drizzle with the remaining olive oil and sprinkle with a little more paprika.
Nutrition Facts
Roasted Eggplant Dip Recipe
Amount Per Serving (0.25 cup)
Calories 72
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 5.8g2%
Fiber 2.6g10%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.
