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Photo Credit: Elizabeth Newman

Roasted Eggplant and Almond Dip

15 MINPrep Time
75 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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Even avowed eggplant-phobes will scarf up this velvety-smooth mixture. A bit
of almond butter gives it depth and body.

Roasted Eggplant and Almond Dip

Prep Time

15 minutes

Cook Time

75 minutes




Giada De Laurentiis

Image of Roasted Eggplant and Almond Dip


  • 1 1 1/2 pound globe eggplant
  • 1 head garlic
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon kosher salt (divided)
  • 2 tablespoons unsweetened almond butter
  • 1 teaspoon lemon zest (from 1 lemon)
  • 2 teaspoons lemon juice (from 1/2 lemon)
  • 1 tablespoon chopped Italian parsley
  • Pita chips or crudite for dipping


  1. Preheat the oven to 350°F. Pierce the
  2. eggplant all over with the tip of a paring
  3. knife and place on a rimmed baking sheet.
  4. Cut off the top 1/3 of the head of garlic and
  5. place on a sheet of aluminum foil large
  6. enough to enclose it. Drizzle the garlic with
  7. the olive oil and sprinkle with 1/4 teaspoon of
  8. the salt.
  9. Bring the foil up and round the garlic and
  10. crimp to seal. Place the package on the tray
  11. with the eggplant and bake for 45 minutes.
  12. After 45 minutes, remove the garlic from the
  13. oven and bake the eggplant an additional 30
  14. minutes or until very soft and slightly
  15. deflated. Allow the eggplant to cool slightly.
  16. Squeeze the roasted garlic into the bowl of
  17. a food processor. Cut the eggplant in half
  18. and use a large spoon to scrape out all of
  19. the flesh, leaving the skin behind. Add the
  20. flesh to the food processor along with the
  21. almond butter, lemon zest, lemon juice, and
  22. remaining salt. Puree on high for 2 minutes
  23. until the mixture is smooth and silky.
  24. Place in an airtight container and chill
  25. completely. Serve cold, sprinkled with the
  26. parsley, along with pita chips or crudite for
  27. dipping.
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