Jazzy Barefoot Contessa’s Roasted Eggplant Dip Recipe To Savor

Silky, smoky, and utterly irresistible, this Barefoot Contessa roasted eggplant dip captures the essence of Mediterranean flavors in every spoonful.

Eggplants sizzle and caramelize, releasing their rich, deep notes that dance across your palate with surprising complexity.

Ina Garten’s touch brings depth and elegance to this simple yet sophisticated appetizer.

The charred exterior gives way to a creamy interior that blends seamlessly with aromatic herbs and zesty garlic.

Each ingredient plays a harmonious role, creating a dip that’s both rustic and refined.

Serve this alongside warm pita or crisp vegetables, and watch as your guests dive in with pure culinary delight.

Get ready to fall in love with a dip that transforms ordinary snacking into a gourmet experience.

Ingredients for Roasted Eggplant Dip

• Eggplant: Select firm, glossy eggplants with smooth, unblemished skin for the best roasted texture and rich flavor.
• Red Bell Peppers: Choose vibrant, heavy peppers that feel crisp and have a bright, deep color for maximum sweetness.
• Red Onion: Pick firm onions with tight, papery skin to ensure a caramelized, sweet roasting result.
• Garlic: Fresh, plump garlic cloves will provide a robust, aromatic base for the dip's depth.

• Olive Oil: High-quality extra virgin olive oil enhances roasting and adds a silky, luxurious mouthfeel.
• Salt, Black Pepper: Freshly ground options will elevate the vegetables' natural flavors and create a balanced taste profile.

• Tomato Purée: Smooth, concentrated purée helps bind the dip and adds a tangy, rich undertone to the roasted vegetables.

Kitchen Tools for Roasted Eggplant Dip

• Baking Sheet: Large, flat pan for roasting vegetables evenly.
• Food Processor: Essential for blending roasted vegetables into a smooth dip.
• Large Mixing Bowl: Needed for tossing vegetables with oil and seasonings.
• Sharp Knife: For chopping aubergine, peppers, and onion into uniform cubes.
• Cutting Board: Provides stable surface for vegetable preparation.

Step-by-Step Guide for Roasted Eggplant Dip

• Oven Preparation

Crank up the heat to create the perfect roasting environment for our veggie feast.

• Vegetable Chopping

Slice eggplant, peppers, and onions into chunky, rustic pieces that’ll caramelize beautifully.

• Flavor Infusion

Massage the veggies with garlic and olive oil, letting them get cozy with seasonings.

• Roasting Magic

Spread the vegetables on a baking sheet, transforming them into golden, tender morsels of deliciousness.

• Dip Creation

Let the roasted vegetables cool slightly, then give them a quick pulse in the food processor until they become a luscious, creamy blend.

• Final Touch

Taste and tweak the seasoning, then serve this Mediterranean-inspired dip that’ll make taste buds dance with joy.

Customizing and Enhancing Roasted Eggplant Dip

• Chop vegetables uniformly to ensure even cooking and caramelization.
• Add red pepper flakes or smoked paprika for extra kick and depth of flavor.
• Prepare dip up to 3 days in advance and store in an airtight container for convenient entertaining.
• Top with fresh chopped parsley, crumbled feta, or a drizzle of extra virgin olive oil for restaurant-style presentation.
• Use as a spread for sandwiches, a dip for pita chips, or a sauce for grilled meats and vegetables.

Serving Suggestions for Roasted Eggplant Dip

• Dip into Mediterranean Magic: Serve this roasted eggplant dip alongside warm pita bread, crispy flatbreads, or toasted baguette slices for an authentic Mediterranean experience.
• Create a Colorful Mezze Platter: Arrange the dip in a beautiful bowl and surround it with olives, cucumber sticks, cherry tomatoes, and fresh herbs like parsley or mint for a vibrant appetizer spread.
• Elevate Your Party Snacks: Use this versatile dip as a flavorful spread for sandwiches, a topping for grilled meats, or a delicious companion to roasted vegetables and grilled halloumi cheese.
• Garnish with Gourmet Touches: Drizzle extra virgin olive oil on top, sprinkle with toasted pine nuts, or add a dash of smoked paprika to enhance the rich, roasted flavors of the dip.

Storage Tips for Roasted Eggplant Dip Leftovers

• Store in Cool, Dark Container: Transfer the roasted eggplant dip into an airtight glass container with a tight-fitting lid, ensuring maximum freshness and flavor preservation.
• Refrigerate for Quick Enjoyment: Keep the dip chilled in the refrigerator for up to 5 days, allowing the flavors to meld and intensify with time.
• Revive Before Serving: Gently warm the dip at room temperature for 15-20 minutes before serving to restore its smooth texture and enhance its rich, roasted vegetable flavors.
• Freeze for Future Cravings: Package the dip in freezer-safe containers, leaving a small space for expansion, and store for up to 3 months for a quick and delicious appetizer or snack option.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories: 190 kcal

Servings: 6

Velvety Barefoot Contessa Roasted Eggplant Dip Recipe

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4.6 from 21 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

This classic barefoot contessa roasted eggplant dip brings Mediterranean flavors to appetizer tables. Guests will discover smooth eggplant blended with garlic, tahini, and lemon for a creamy, irresistible starter that pairs perfectly with warm pita.

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Ingredients

Scale 1x2x3x

• 1 aubergine (medium, peeled)
• 2 red bell peppers (deseeded)
• 1 red onion (peeled)
• 2 garlic cloves (minced)
• 3 tbsps (45 ml) extra virgin olive oil
• 1 tbsp (15 ml) tomato purée
• 1 ½ tsps (7.5 ml) kosher salt
• ½ tsp (2.5 ml) freshly ground black pepper

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Instructions

1. Oven Preparation: Position the rack centrally and heat the oven to 200°C (fan 180°C) / 400°F / Gas Mark 6 for optimal roasting conditions.
2. Vegetable Preparation: Dice aubergine, peppers, and onion into uniform 2.5-centimeter cubes to ensure consistent cooking and texture.
3. Seasoning and Coating: Blend chopped vegetables in a large bowl with minced garlic, extra virgin olive oil, kosher salt, and black pepper, ensuring thorough coverage and flavor infusion.
4. Roasting Setup: Spread the seasoned vegetable mixture on a rimmed baking sheet in a single layer to promote caramelization and prevent steaming.
5. Roasting Process: Bake for 45 minutes, rotating the sheet midway to achieve golden-brown coloration and tender consistency, allowing vegetables to develop deep, rich flavors.
6. Cooling and Processing: Rest roasted vegetables for 5-7 minutes, then transfer to a food processor with tomato purée, pulsing 3-4 times to create a rustic, textured dip with visible vegetable pieces.
7. Final Seasoning: Taste and adjust salt and pepper to balance the flavor profile, ensuring a harmonious blend of roasted vegetable essences.
8. Serving: Present the dip warm or at room temperature alongside crusty bread or crisp vegetable crudités for an elegant appetizer or accompaniment.

Notes

• Optimize Roasting: Use a large, rimmed baking sheet to prevent overcrowding and ensure vegetables caramelize instead of steam.
• Temperature Precision: Maintain consistent oven temperature for even roasting and golden-brown color development.
• Texture Control: Pulse food processor carefully to preserve rustic vegetable chunks and avoid over-blending.
• Flavor Enhancement: Let roasted vegetables rest briefly to concentrate and intensify their natural sweetness before processing.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Snacks
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 190
• Sugar: 3 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 0 mg