Roasted Zucchini and Eggplant Dip

Last week at work my group hosted a dip party. Everyone was to bring their favorite dip to share. But what dip could I bring that I could enjoy? Most dips have cheese…all the cheese. I considered salsa, but that seemed boring! I was sure someone else was going to bring salsa anyway.

So, I did a Google search for vegetable based dips. They seem to be few and far between, but I came across baba ganoush – the delicious eggplant based cousin of hummus. I thought this would work perfectly! But, how could I put my own spin on it? I decided to add some zucchini that I also had in the fridge – and the results were so good! I served the dip with cucumbers and pretzels so folks would have an option. For the full recipe keep reading!

Roasted Zucchini and Eggplant Dip

  • Servings: 15
  • Print

Recipe by: Jamie Boden at My Beautiful Ideal

Ingredients

  • 1 large zucchini (about 2 cups), skinned and halved
  • 1 large eggplant (about 2 cups), skinned and halved
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon red pepper flake
  • 1 teaspoon oregano
  • Juice of half a lemon

Directions

  1. Preheat oven to 400 degrees.
  2. Place skinned and halved eggplant and zucchini on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
  3. Roast eggplant and zucchini for 12-15 minutes.
  4. Remove eggplant and zucchini and allow to cool.
  5. Once cool, dice vegetables and place them in a blender or food processor.
  6. Add all remaining ingredients, except the remaining olive oil.
  7. Blend until smooth.
  8. Slowly stream in remaining olive oil and allow to blend for 1-2 minutes until desired consistency is achieved. For a thinner dip, you may need more olive oil.
  9. Serve with cucumbers, celery, pita, chips, pretzels, etc. And Enjoy!

Tips: Store dip in an air tight container in the refrigerator for 1 week.

This recipe could also be used as a sandwich spread if you make a thicker consistency (use less olive oil).

Nutrition: Calories 75, Protein 0g, Carbohydrate 3g, Dietary Fiber 1g, Total Sugars 1g, Total Fat 7g.

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