STREAMING NOW: Nigella: At My Table

Roasted Eggplant Cilantro Dip

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“from the cookbook "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert”
2 cups

Ingredients Nutrition


  1. Soak the eggplant in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.
  2. Add garlic cloves and 1 tbs of olive oil to baking pan. Stir to coat eggplant with oil. Sprinkle with salt and pepper.
  3. Bake in preheated oven at 350F/180C, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.
  4. Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor (or with a fork) until smooth.
  5. Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a