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Eggplant dip served in a blue bowl, garnished with walnuts and parsley

Roasted Eggplant Dip

A great alternative to Baba Ghanoush, try this Roasted Eggplant Dip made with simple ingredients such as onions, eggplant, tomato paste, pomegranate molasses, paprika and garlic cloves. It's all baked together in the oven to enhance the eggplant flavor and create the perfect dip!
Course Side Dish
Cuisine middle eastern
Keyword eggplant dip, roasted eggplant
Prep Time 10 minutes
Cook Time 1 hour


  • 1 large eggplant
  • 1 onion
  • 1.5 tsp paprika
  • ½ tsp chilli powder
  • 1 tsp salt
  • 1.5 tsp sugar
  • 2 tbsp tomato paste
  • 1 tbsp pomegranate molasses
  • ½ cup olive oil
  • 3 garlic cloves


  • Start by washing and peeling your eggplant every other stripe (like a zebra pattern) and cut into small cubes.
  • Slice your onions into thin slices.
  • Mix together the paprika, chilli powder, salt, sugar, tomato paste, pomegranate molasses, olive oil, and crushed garlic until well combined.
  • Marinate the eggplant and onions with the mixture until well combined.
  • Place in an oven dish with a lid and bake at 400F for 1 hour.
  • Check to ensure eggplant is really soft (may need more time depending on oven). You should be able to mash it really easily with a fork.
  • Mash the dip with a fork to create a chunky consistency (or continue mashing for a more smooth paste - per preference).
  • Adjust salt to your liking and cool the dip in the fridge.
  • Garnish with more olive oil, parsley, walnuts and serve with pita bread. Enjoy!