Roasted Eggplant Dip

Community Recipe from

Recipe Time

Prep Time:


  • 2 eggplant halved
  • 1/2 red onions finely chopped
  • 1/2 cup(s) basil chopped
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) red wine vinegar


  1. Roast 2 halved eggplants, cut side down at 400 degrees until very soft, about 30-40 minutes. let cool. Scoop out the flesh and roughly chop. In a bowl, mix with onion, basin olive oil, vinegar and season with salt/pepper. Serve with vegetable chips.
June 2011

This recipe is a personal recipe added by DWheeler and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Eggplant Dip Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy