Roasted Eggplant Dip

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

What stands out

This Roasted Eggplant Dip is a condiment to keep in the fridge. It comes together 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.

Kitchen 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.

Swaps

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.

Serve it with

• This Roasted Eggplant DIp is perfection in a sandwich or wrap.
• Use this eggplant mixture as a sauce for Homemade Pizza.
• This is a wonderful sauce or pasta as well. 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.

Questions

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

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

strong How do we 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.

strong Can we 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.

Ingredients

Makes 4 servings

• 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

Equipment

• Nakiri Knife
• Cutting Board
• Baking Sheet
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Ceramic Pans
• Slotted Spatula

Method

1. Preheat oven to 425F (220C). Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional.
2. 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.
3. It should take 45-60 minutes, depending on the size of the eggplant. Remove it, let it cool, and then scoop out the flesh.
4. 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.
5. Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Enjoy!