This flavorful roasted tomato and eggplant dip is a healthy, family-friendly spread that pairs perfectly with Mediterranean meals. It's easy to make, healthy, and delicious served both warm and cold. The allergen-free dip is great for introducing babies to new flavors and late summer veggies. (GF, DF, V, Nut-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Roasted Tomato Eggplant Dip
I made this delicious dip featuring roasted eggplant, tomatoes, and onions last year when my eggplant plant was super prolific, and everyone in the family (other than myself) could not handle any more roasted eggplant side dishes. I still had many delicious, nutritious eggplants, so I came up with this delicious dip that allowed the eggplant to melt into creamy, sweet and smoky deliciousness among caramelized onions and tomato. My bigger kids gobbled it up, and I just smiled knowing that they were eating a healthy amount of veggies on their pita wedges.
This dip is perfect for introducing new veggies and new flavors to babies and toddlers. It can be tricky serving tomatoes an eggplant to little ones, but this spread makes it easy! It offers baby exciting flavors from smoked paprika, caramelized onion and garlic, and a pop of lemon. It's also allergen-free, with NO gluten, dairy, sesame, soy, or nuts, which is often not the case with Mediterranean style dips, such as Babaganoush, so you can feel free to give it to your allergy baby without fear!
TLDR: DELICIOUS, Nutritious, Perfect for the whole family, ALLERGEN FREE!
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Ingredients
- Eggplant - Use a medium round globe eggplant or a larger long, slender eggplant. Both work here!
- Tomato - One medium to large tomato is perfect, or use about ¼ cup of cherry tomatoes if that's what you have on hand.
- Onion - White, yellow or red. They're all great!
- Garlic - Fresh is best here.
- Olive oil - This recipe uses a good bit of olive oil since the eggplant tends to soak up oil . You want to use plenty so that the veggies get a nice creamy caramelized texture and don't burn.
- Lemon - For a little extra brightness.
- Optional spices: Salt, pepper, smoked paprika, and/or cumin. I left out the cumin, and it was still delightful. You could leave out the salt for baby, or leave out all spices altogether, but I do love the smokiness from the paprika.
Helpful Equipment: Sharp knife, baking sheet with parchment paper or a silicone baking mat, food processor (a small one works best here, otherwise, double the recipe!)
My Favorite Food Processor
This mini food processor is one of my most used and most loved kitchen tools! It's a must-have for making recipes like this a breeze!
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Dice the eggplant, tomato and onion into half inch cubes and mince the garlic. Toss it all with olive oil and spread in a single layer on a baking sheet.
- Roast at 400°F for about 40 minutes, or until soft and caramelized. Stir once or twice during the cooking process.
- Once cool enough to handle, add all the veggies to a food processor with the lemon juice and any spices. Blend until you reach the smoothness desired. I like to leave a little bit of texture.
Top Tips for the Best Eggplant Dip
- As mentioned, make sure you're using enough oil to coast the veggies well for roasting, otherwise you want get the creamy, caramelized texture we're going for.
- You may need to add a little more olive oil to the food processor while blending if the dip needs a little help coming together.
- I like using my mini food processor for this recipe. If you're using a full-sized food processor, you may want to double the recipe so that it blends correctly.
Storage and Reheating
This dip is delicious served both warm and cold, so store leftovers in an airtight container in the refrigerator for up to 4 days. You can serve leftovers cold straight from the fridge, let the dip come to room temperature on the counter, or reheat gently in the microwave or oven at 350°F until warmed through.
How To Serve Eggplant Dip To Babies 6 Months and Up
For baby led weaning babies 6 months and up, or babies in the finger food stage, you can either spread this dip on strips of lightly toasted pita bread or offer it in a pre-loaded spoon for baby to spoon into his own mouth. This dip is delicious alongside Falafel, Kofta, and other Mediterranean-inspired favorites.
You can also stir this dip into other soft, scoopable foods such as mashed potato or sweet potato, cooked grains like quinoa or brown rice, or mashed white beans.
More Baby-Friendly Eggplant Recipes
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Roasted Tomato Eggplant Dip Recipe
This flavorful roasted tomato and eggplant dip recipe is a healthy, family-friendly spread that pairs perfectly with Mediterranean meals. It's easy to make, healthy, and delicious served both warm and cold. The allergen-free dip is great for introducing babies to new flavors and late summer veggies. (GF, DF, V, Nut-free)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: about ½ cup 1x
- Category: Appetizer, sauce
- Method: baked
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Paleo, Tree Nut-Free, Vegan, Vegetarian
Ingredients
- 1 large Italian (long skinny) eggplant, or 1 medium globe eggplant
- 1 medium tomato
- ½ medium onion
- 2 cloves garlic
- 2 tbsp olive oil
- juice from ½ small lemon
- ¼ tsp EACH salt, pepper, and smoked paprika (optional)
- ⅛ tsp cumin (optional)
Instructions
- Heat oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Dice eggplant, tomato and onion into ½ inch pieces. Peel and mince garlic cloves.
- Toss vegetables with olive oil and spread in a single even layer on the baking sheet.
- Roast for 40 minutes, stirring 1-2 times during cooking, until soft and caramelized. Remove from the oven and let cool slightly.
- Once cooled to the touch, add vegetables to a mini food processor (see notes for full-sized food processor) with lemon juice, and any salt, pepper, paprika and/or cumin. Blend until smooth, or until your desired texture is reached. You may need to strop to scrape down the sides with a spatula or add a little more olive oil if things aren't coming together. Taste and adjust seasonings as needed.
- Serve dip warm, room temperature or cold.
Notes
- If you have cherry tomatoes instead of a large tomato, use about ¼ cup halved cherry tomatoes.
- Feel free to omit the salt and/or any spices if you're making for babies less than 12 months old. I love the smoky flavor of smoked paprika in this dip, but feel free to leave it out or swap with regular sweet paprika.
- Make sure you're using enough oil to coast the veggies well for roasting, otherwise you want get the creamy, caramelized texture we're going for.
- You may need to add a little more olive oil to the food processor while blending if the dip needs a little help coming together.
- I like using my mini food processor for this recipe. If you're using a full-sized food processor, you may want to double the recipe so that it blends correctly.
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