Hamilton Beach Homepage

Roasted Eggplant Dip

With summer comes entertaining. Whether you have family visiting for the weekend, are hosting the neighborhood potluck, or inviting friends over for happy hour, there’s no shortage of get-togethers this time of year.

While it’s tempting to pick up everything you need at the store (including ready-made dips), your guests will appreciate the extra effort and fresh ingredients that come along with homemade appetizers.

This eggplant dip comes together in no time in your food processor and is a great vegetarian appetizer option. Serve it with pita bread or naan and seasonal veggies for easy dipping, or use it as a spread on sandwiches or wraps instead of the usual mayo and mustard (It would be delicious on this portobello mushroom sandwich).

First, roast one large eggplant. After it cools, put the roasted eggplant pieces, onion, garlic, green onion, lemon juice, and tahini in your Hamilton Beach® food processor fitted with the chopping/mixing blade. Process the ingredients for about 1 minute, until the dip is smooth. Transfer to a bowl and garnish with a little extra olive oil and green onion or chives before serving.

Cross off those store-bought dips we know you already have on your grocery list and whip up a batch of this roasted eggplant dip instead.

Slow Cooker Mango Chicken

Author: Hamilton Beach Test Kitchen

Ingredients

  • 1 large eggplant, peeled and cut into 1-inch pieces
  • 1 medium sweet onion, sliced
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon coarse black pepper
  • 1 green onion, cut into pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • Pita bread, cut in wedges or pita chips

Instructions

  1. Heat oven to 400°F.
  2. In a 17x10x1-inch baking pan, combine eggplant, onion, garlic, olive oil, salt and black pepper.
  3. Bake for 35 to 40 minutes, or until eggplant is soft and golden brown. Let cool.
  4. Using a food processor fitted with the chopping/mixing blade and with processor running, spoon eggplant, onion, garlic, green onion, lemon juice and tahini through the food chute and process for 1 minute, or until mixture is almost smooth.
  5. Serve with pita bread or pita chips.

Notes

Serves 12

Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press.

More to try!

https://blog.hamiltonbeach.com/spring-green-salad-radishes/

https://blog.hamiltonbeach.com/brussels-sprouts-berries-salad/

https://blog.hamiltonbeach.com/peach-peppers-salsa/

Related Posts

The ultimate green power smoothie recipe

There are many ways to fuel your day with your favorite greens. Whether it's a loaded kale salad, sweet and spicy collards, or matcha muffins, greens don't just look pretty; they can be delicious and nutritious, too. If you're looking for a simple...

Nicoise salad with grilled tuna

Nicoise salad is a French salad with tuna, hard-boiled egg, green beans, potatoes, olives and other vegetables. It is often served with a refreshing vinaigrette dressing. ...

How to get perfectly cooked eggs every time

A Hamilton Beach® Egg Cooker is the ultimate small kitchen appliance for quickly cooking the perfect egg. From poached eggs to omelets to hard, medium and soft-boiled eggs, this handy little tool is all you need to enjoy eggs for breakfast, lunch,...

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *