Do you serve dips equally during the cool weather months as the warm? I think good dips go hand-in-hand with each of the seasons. I tend to serve Roasted Eggplant Dip with Easy Garlic Pita Chips during the cooler months, but it’s fab any time of year.
Football games, World Series games, Halloween parties, Thanksgiving, and more celebrations in the months that follow. The one thing all these events have in common is food, and a good dip can save the day!
Roasted Eggplant Dip with Easy Garlic Pita Chips is one of my favorite dips. The dip itself is so creamy without any added “cream,” and the garlic and seasonings finish it off perfectly. You could serve veggies with this dip, but pita chips are perfect – and so easy to make!
Usually, this Roasted Eggplant Dip doesn’t include much in the way of herbs, but I decided to add my favorites: parsley is there for some great color, and rosemary contributes a blast of flavor. If you’d prefer to leave these out, the dip is still delicious!
I’ve served this dip recently while we’ve watched Cleveland in the World Series. How exciting! It’s been a long time for Cleveland (I don’t care to hear that it’s been longer for the Cubs), and I can just FEEL that this is their year!
Sports predictions aside (is a feeling a prediction?), I know you’ll love this easy recipe. I’ve been keen on roasting veggies lately, and this is no exception. If you love roasted veggies as part of your meal, check out my recipe for Oktoberfest Sheet Pan Brats with Roasted Vegetables – so hearty and flavorful!
Go ahead: get your dip on with Roasted Eggplant Dip on with Easy Garlic Pita Chips!
You'll love this dip, served up with these easy-to-make tasty chips!
- 1 medium eggplant, top end trimmed, quartered lengthwise
- 5 garlic cloves, divided
- 5 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 teaspoon fresh parsley leaves, plus extra for garnish
- 1/2 teaspoon fresh rosemary leaves, plus extra for garnish
- 1 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, plus extra for garnish
- 3 tablespoons toasted breadcrumbs
- 1/8 teaspoon red pepper flakes
- 2 tablespoons butter, melted
- 5 pita rounds, cut into small triangles, then split apart
- Preheat the oven to 425 degrees F.
- Place the eggplant quarters, skin side down, on the baking sheet along with 3 garlic cloves in their skins. Brush half the olive oil on the eggplant and garlic cloves.
- Cook for 20-25 minutes, or until the eggplant is browned and soft. Remove and allow to cool to room temperature.
- When the eggplant has cooled, peel it away from its skin and place in a blender or food processor. Squeeze the garlic out of their skins and add to the processor.
- Add the remaining olive oil, lemon juice, parsley, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
- Blend until you reach your desired consistency. Taste and adjust the seasoning, as needed.
- Transfer to a bowl and add the breadcrumbs. Stir to combine. Refrigerate until ready to serve.
- Just before serving, drizzle with 1 tablespoon olive oil, red pepper flakes, and the rosemary and parsley.
- To make the pita chips, place the triangles on two baking sheets in a single layer.
- Mince the remaining 2 garlic cloves. Sprinkle the remaining 1/2 teaspoon salt over the minced garlic and use the back of a knife to smash the mixture together until a paste forms (you may need to add a pinch more salt).
- Add the garlic paste to the melted butter. Brush the garlic-butter mixture over the pita triangles. Place the pita triangles under the broiler for just a few minutes, watching closely so they don’t burn, until lightly golden. Remove and sprinkle with black pepper.
- Serve the chips with the dip.