With summer picnics and BBQs going strong, this roasted eggplant & tomato dip is the perfect addition to any party, and an easy and fun way to eat your veggies (you know I’m all about those veggies!). 

It’s a forgiving recipe, so you can add vegetables you have sitting around (zucchini works particularly well, and you can try parsnips, onion or leek), play around with the spices… I’m not a stickler for sticking to a recipe 😉. This version is garlic & onion free and FODMAP friendly. 



  • Roasted Eggplant Tomato Dip
    Prep Time
    10 mins
    Cook Time
    45 mins
    Total Time
    55 mins

    Roasted vegetables are the perfect summer dip for more veggies!

    Course: Appetizer
    Cuisine: dips
    Keyword: FODMAP friendly
    Servings: 2 cup
    • 1 medium eggplant
    • 4 large tomatoes
    • 1/2 Tbsp. salt
    • 1/2 tsp black pepper
    1. Preheat oven to 375℉.
    2. Slice eggplant and tomatoes in half, place face down on roasting sheet
    3. Roast 45 minutes
    4. When slightly cool, in food processor, finely chop eggplant and tomatoes

    5. Stir in spices