Recipes Ingredients Vegetables Eggplant Recipes Easy Eggplant Dip 5.0 (1) This silky, savory spread is made using a clever roasting method. Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 10 Yield: 3 cups Jump to recipe This easy roasted eggplant dip is a must-make, especially in late summer and early fall when markets are overflowing with the purple and white nightshade. Garlic and thyme are tucked into slits in the fruit (that's right, eggplant is a fruit!) as it roasts. This is a clever technique that infuses the flesh with plenty of flavor and keeps the aromatics from burning in the hot oven. Once the eggplant is meltingly tender, it's ready to be blended with more fresh herbs plus a touch of lemon juice for a tangy kick. Silky and savory, this satisfying dip is excellent with crackers or crudités but can also be spread on a sandwich or dolloped on a grain bowl. When to Salt Eggplant Before Cooking—and When You Don’t Need To Credit: Carson Downing How to Buy and Store Eggplant You'll need three medium eggplants for this recipe, which should equal about four pounds. Seek out Italian eggplants, which are oblong, meaty, and ideal for halving and roasting. When shopping for eggplant, choose firm, shiny ones that feel heavy for their size. They should be free of any blemishes or soft spots, and the stem and cap should be green and fresh-looking. 2 Ways to Store Eggplant If you're planning on using the eggplant within a couple of days, store it in a cool spot on your counter out of direct sunlight. For longer storage (up to one week), wrap them loosely in plastic and store in the crisper drawer of your refrigerator, where the humidity is the highest. Preparing Eggplant for Roasting Halve and make slits: Cut each eggplant in half lengthwise, then use the tip of a sharp knife to make several small, diagonal slits into the flesh about one-half inch deep.Add aromatics: Slice each garlic clove into thin slivers and use a pair of scissors to trim the thyme into one-inch pieces. Tuck a thin sliver of garlic and a pinch of fresh thyme into each slit.Oil and season: Drizzle half of the oil over the cut side of the eggplants, then sprinkle 1/2 teaspoon of salt over the flesh. The best herbs to use: Woody thyme holds up well in the oven for roasting, but tender herbs are our pick for blending with the cooked eggplant. For the best flavor, use a combination of two types like parsley and basil or oregano and mint. How to Make This Eggplant Dip Ahead You can make this dip up to 3 days before serving it—in fact, the flavor improves as it sits. Store it in an airtight container until you need it, and let it sit at room temperature for 20 to 30 minutes before serving for the best flavor. Directions Credit: Carson Downing Preheat oven and prep eggplant: Preheat oven to 400°F. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Credit: Carson Downing Bake eggplant; let cool: Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes. Credit: Carson Downing Puree eggplant flesh with herbs, oil, and lemon juice: Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Credit: Carson Downing Credit: Carson Downing How to Serve Our Easy Eggplant Dip Serve this silky dip with a crisp accompaniment like crackers or crostini, or set out a platter of crunchy raw vegetables such as sliced fennel, carrots, snap peas, and radishes. How to Store (and Use Up!) Leftovers This recipe makes 3 cups of dip, so unless you're feeding a large crowd, you may find yourself with leftovers. Luckily, there are so many ways to put it to use, including: On a grain bowl: A dollop of eggplant dip adds creamy richness to grain bowls, like this rice-and-bean salad with tahini sauce or this autumnal recipe with roasted sweet potatoes and farro. Spread onto a wrap: Add a swipe of eggplant dip to a wrap or pita, then top with roasted vegetables, shredded chicken, or sliced hard-boiled eggs. Crumbled feta and some fresh chopped herbs would be excellent sprinkled over top before rolling up. With grilled or roasted proteins: Use leftover eggplant dip as a base for grilled or roasted proteins like chicken breasts or lamb shoulder chops. 5 More Ways to Cook With Eggplant Crispy Lemon-Parmesan Eggplant Roasted Eggplant Sandwich With Soy-Lime Glaze Grilled Eggplant With Tomatoes, Basil, and Feta Roasted-Eggplant Dip With Greek Yogurt Eggplant and Roasted-Pepper Pasta Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.