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Roasted Eggplant Dip

From Our Kitchen

Preheat oven to 325ºF.


2 large eggplants
1 yellow onion, diced
1 Tbsp. garlic, chopped
¼ tsp. anchovy paste
1½ tsp. sherry vinegar
1 tsp. cumin
1½ tsp. smoked paprika
1 Tbsp. parsley, chopped
Pinch of chili flakes
½ cup extra virgin olive oil, divided
salt & pepper


Make 8-10 small slits in an eggplant with a paring knife. Place on a sheet pan and bake until very tender, about 50-60 minutes. Let cool.

Meanwhile, add 2 Tbsp. oil to a large sauté pan over medium high heat. Cook onion until golden brown. Add garlic and anchovy and cook until golden brown. Remove from heat and add vinegar, cumin, smoked paprika and chili flakes. Set aside.

Cut eggplant in half. Using a spoon, scoop eggplant out of skin into a bowl. Add onion mixture, parsley, remaining oil, and salt and pepper to taste. Serve as a dip, sandwich spread or as a pizza topping.