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Roasted Eggplant Dip

Create the tastiest Roasted Eggplant Dip, Tostitos® own Roasted Eggplant Dip Recipe with step‑by‑step instructions. Make the best Roasted Eggplant Dip for any occasion.

1 vote
  • 2 eggplants, chopped
  • 1 onion, chopped
  • ¼ cup olive oil
  • 1 ½ tsp salt
  • ½ tsp freshly ground pepper
  • 8 cloves garlic, minced
  • ½ cup tahini paste
  • 2 tbsp lemon juice
  • 1 tsp ground cumin (optional)
  • ¼ cup chopped fresh parsley
  • ¼ cup crumbled feta cheese
  • 1/2 tsp paprika
  • Lemon wedges
  • 1 bag Tostitos® Artisan Recipes™ Grilled Red Pepper & Tomato Salsa Tortilla Chips
How to make it
  1. Toss the eggplant with the onion, oil, salt, pepper and garlic.
  2. Spread out in an even layer on a baking sheet.
  3. Roast at 400°F (200°C) for 45 minutes or until tender.
  4. Cool slightly.
  5. Transfer the roasted eggplant, tahini, lemon juice and cumin to a food processor.
  6. Pulse until smooth; stir in the parsley.
  7. Adjust seasoning to taste.
  8. Scrape into a shallow bowl.
  9. Scatter feta over top and dust with paprika.
  10. Serve with Tostitos® Artisan Recipes® Grilled Red Pepper & Tomato Salsa Tortilla Chips and lemon wedges.

Makes 12 servings.
Tip: Tahini paste is made with sesame seeds and can be found with the natural nut butters or in the international aisle of your grocery store.