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Roasted Tomato Eggplant Dip Recipe

bowl of roasted tomato eggplant dip on a plate with pita wedges.
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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)

Ingredients

Scale
  • 1 large Italian (long skinny) eggplant, or 1 medium globe eggplant
  • 1 medium tomato
  • 1/2 medium onion
  • 2 cloves garlic
  • 2 tbsp olive oil
  • juice from 1/2 small lemon
  • 1/4 tsp EACH salt, pepper, and smoked paprika (optional)
  • 1/8 tsp cumin (optional)

Instructions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Dice eggplant, tomato and onion into 1/2 inch pieces. Peel and mince garlic cloves.
  3. Toss vegetables with olive oil and spread in a single even layer on the baking sheet.
  4. Roast for 40 minutes, stirring 1-2 times during cooking, until soft and caramelized. Remove from the oven and let cool slightly.
  5. 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.
  6. Serve dip warm, room temperature or cold.

Equipment

Notes

  • If you have cherry tomatoes instead of a large tomato, use about 1/4 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.

Find it online: https://babyledbliss.com/roasted-tomato-eggplant-dip/