Romanian Inspired Roasted Eggplant Dip

Eggplant is a fantastic flavor sponge, so let it soak up some garlicky and oniony goodness in this dip inspired by what folks in Romania call ‘eggplant salad.’ This flexible recipe works well with a grill, gas burner, or even your oven. It lends itself nicely to the addition of your favorite fresh or dried herbs or some unsalted spice mix. Feel free to tailor it to your menu or personal taste preferences. Both our Asian and Italian eggplants grill up beautifully for this dip. 

Recipe adapted from: https://www.myweekendkitchen.in/romanian-roasted-eggplant-dip/

Serves: 4
Prep Time: 5 mins
Cook Time: 20-40 mins
Ready In: 45 mins
  • 1/2 lb eggplant
  • 4 cloves garlic, peeled and with root ends cut off
  • 1 small onion, ½ kept whole and ½ diced
  • 1 small sweet pepper, whole
  • 1 TBSP olive oil
  • 1 tsp lemon juice (plus more to taste)
  • sea salt
  • black pepper
  1. Preheat grill to medium and oil the grate.
  2. Cut slits in the eggplant and push peeled garlic cloves through the slits.
  3. Grill the ½ onion, pepper, and eggplant, turning occasionally until onion is browned in places and the pepper and eggplant are soft with completely browned skins. You may need to remove some vegetables from the grill as they finish until everything is done.
  4. Remove vegetables from heat and cool for 5 minutes.
  5. Remove the skin from the eggplant and the skin and seeds from the pepper (rubbing the pepper under running water helps with seeding and peeling).
  6. Finely chop onion, pepper and eggplant to get a coarse paste.
  7. Place in a mixing bowl and add olive oil and the raw diced onion.
  8. Season with lemon juice, salt, and pepper to taste.
  9. Mix well, cover and chill in the refrigerator for at least an hour.
  10. Serve cold with chips, grilled bread, or vegetable dippers.