Roasted Zucchini & Eggplant Dip


I wanted veggies and dip for dinner, but didn’t feel like having hummus. So I looked through my fridge and found zucchini and an eggplant. I roasted it along with garlic and onion and it was delightful! I will be making this dip a lot!

After everything is done roasting, place it all into the blender and blend until it is the desired consistency. Serve with veggies or spread it on gluten-free bread.

Roasted Zucchini & Eggplant Dip

An amazing dip that's full of flavor
Course Spread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 Cup
Author Sareena's Food


  • 1 Japanese Eggplant
  • 1 Zucchini
  • 1 Onion
  • 1 Bulb of Garlic
  • 1/2 tsp White Pepper
  • Pinch of Salt
  • 2 Tblsp + 1 tsp Extra Virgin Olive Oil


  1. Preheat the oven to 350F/176C.
  2. Dice up the zucchini, eggplant and onion. Place in a container and pour 1 Tblsp of oil in it. Stir until it is all coated.
  3. Place on a baking sheet and sprinkle with salt & pepper. Cut off the top of the garlic & drizzle with 1 tsp of oil. Wrap up the bulb of garlic and place on the sheet too. Bake it all for 20 - 30 minutes.
  4. After it is done cooking, put it all in a blender along with the other 1 Tblsp of oil. Add more if needed.
  5. Serve with vegetables or as a spread on gluten-free bread.

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