Roasted Eggplant Dip

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This Roasted Eggplant Dip is my take on the best roasted 🍆 eggplant spread ever. In Bulgaria, we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “Kyopolou” and roasted bell peppers are traditionally used as well. I didn’t have any on hand, so I made this version of it which I know you will all absolutely love. I personally prefer to sauté the onions and 🧄 garlic instead of adding raw garlic to spreads because I feel it adds way more flavour but feel free to make this spread any way you wish.

Why You’ll Love Roasted Eggplant Dip

This Roasted Eggplant Dip is a delicious condiment to keep in the fridge. It comes together really quickly and is so fresh tasting, with a deep roasted flavor that’s irresistible. You can do so much with this humble little spread: use it in 🍝 pasta, as a bruschetta topping or dip with chips or pitas, in a sandwich or wrap or even as a pizza sauce. It’s creamy but still slightly chunky so each 😋 bite has a nice burst of flavour.

How to Prepare Roasted Eggplant Dip

🌡️Preheat oven to 425F (220C).

🍆 Wash and cut the stem off the eggplant and then cut it in half and score it crosswise and lengthwise.

🫒 Add a drizzle of olive oil on each halve and sprinkle of salt.

🔥 Flip them upside down and bake on a baking sheet for about 45 minutes until they are soft and a knife is inserted easily into the skin.

🥄 Take it out, let it cool and then scoop out the flesh.

🧅 Using a sharp knife, chop up the onion and mince the garlic.

🧄 In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and then stir in the garlic.

🍅 Add the eggplant flesh and break it up with the spatula. Then add the salt to taste, and the tomato sauce.

😋 Cook together for a few minutes until warmed through and enjoy.

Nonna’s Tip 🍝

If you boil some pasta and add a touch of the starchy water with this Roasted Eggplant dip mixture you have yourself a fantastic pasta dish.

Roasted Eggplant Dip

Variations and Substitutions for Roasted Eggplant Dip

  1. You can add roasted 🫑 bell peppers to this dish as well, which is traditional to the classic Bulgarian recipe.
  2. If you boil some pasta and add a touch of the starchy water with this Roasted Eggplant dip mixture you have yourself a fantastic pasta dish.
  3. Garnish this Roasted Eggplant Dip with any herb you love: parsley, basil, dill or oregano.
  4. Feel free to add a bit of spice by mincing a 🌶️ chili pepper or adding chili flakes.

Similar Recipes

Best Served With

  • This Roasted Eggplant DIp is perfection in a sandwich or 🌯 wrap.
  • Use this eggplant mixture as a sauce for Easy Homemade Pizza.
  • This is a wonderful sauce or 🍝 pasta as well. Simply add to boiled noodles with a splash or pasta water and some parmesan cheese.
  • Serve this as a dip for veggies or pita chips, or as a spread with 🥖 crusty bread.

Common Questions

What type of tomato sauce do you use in this roasted eggplant dip?

I use our traditional, homemade Italian tomato sauce, but you can use whatever canned or jarred version you enjoy. I suggest choosing one with minimal ingredients for the best quality.

How do I know when the eggplant is done baking?

The eggplant is done when it is soft and a knife can be easily inserted into the skin. This typically takes 45-60 minutes, depending on the size of the eggplant.

Can I freeze this dish?

Yes, you can freeze this Roasted Eggplant Dip in an airtight container for up to 3 months. Thaw in the refrigerator before reheating and serving.

Roasted Eggplant Dip

Roasted Eggplant Dip

In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “Kyopolou” and this is my delicious take on the classic dip.
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Course: Appetizer, condiment
Cuisine: Bulgarian
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Ingredients 

  • 2 medium eggplants
  • 1 tablespoon olive oil
  • ½ teaspoon salt, to taste
  • 2 teaspoons olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce

Instructions 

  • Preheat oven to 425F (220C). Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional.
  • Add a drizzle of olive oil on each half and a sprinkle of salt. Flip them upside down and bake until they are soft and a knife is inserted easily into the skin.
  • It should take 45-60 minutes, depending on the size of the eggplant. Remove it, let it cool, and then scoop out the flesh.
  • In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and once they are translucent stir in the garlic.
  • Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Enjoy!

Video

Nutrition

Calories: 135kcal, Carbohydrates: 20g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 587mg, Potassium: 756mg, Fiber: 8g, Sugar: 11g, Vitamin A: 319IU, Vitamin C: 12mg, Calcium: 40mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, condiment
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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