This tangy oven-roasted eggplant dip is so much better than anything you can buy in the store!

I’m not sure which came first: my love of making dips (and eating them, of course!) or the fact that I lived out of town for many years and the dips available were very commercialized and extremely expensive.

For a long time I just didn’t serve dips, but then it occurred to me that I could make my own. I started playing around with different types, and I’ve built up quite a repertoire of dip recipes over the years.

Some people might call this a salad or a condiment rather than a dip. To me, if it’s something I can scoop up with my fresh, warm homemade challah then it’s a dip — and this roasted eggplant dip certainly qualifies!

The tangy flavor of the ketchup and vinegar pair extremely well with the buttery soft eggplant in this dip, making it so much better than anything you can buy from the store in a little plastic container!

This eggplant dip freezes well. I will often make a huge batch and divide it into small containers, taking out what I need for a Shabbos.

To make this recipe easier, I often use my vegetable chopper to dice the eggplant or a big chef’s knife, as the eggplants can be quite large and little red knives may too small to use to cut through this.

If you like this recipe, you will probably love my homemade oven-roasted matbucha as well!

Oven-Roasted Eggplant Dip

This tangy roasted eggplant dip is so much better than anything you can buy in the store!

Print Recipe

Ingredients

1 eggplant, cubed
⅓ cup oil
Salt and pepper, to taste
½ cup ketchup
1 Tbsp vinegar
2 cloves garlic, crushed (or 2 frozen cubes)

Instructions

Preheat oven to 400°F.
Place the eggplant in a pan. Toss with oil, salt and pepper. Bake for about 1 hour, or until soft with some charring at the edges.
In a small bowl, combine ketchup, vinegar, and garlic. As soon as the eggplant comes out of the oven, add ketchup mixture and mix well.
Allow to cool. Serve at room temperature. Store in the refrigerator.