Homemade Creamy Roasted Eggplant Dip Recipe

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roasted eggplant dip recipe

Are you trying to eat healthier this year?

If so, I am on the same train as you then! First off, I am trying to accept that being healthy doesn’t mean I need to be PERFECT about my eating and exercise. I know there are days when I will fall off the healthy food wagon or skip a workout. I can’t let that derail my whole plan for a healthier, happier and more active lifestyle and send me down a downward spiral of cheese fries. Instead I’m choosing this eggplant dip!

roasted eggplant dip

I’m trying to think of getting healthy like gardening – you have to do a little bit each day, make better choices and get active when you can. I can’t just SAVE it all and only be healthy on Mondays and Tuesdays – I’ve been told that apparently it doesn’t work this way 🙁

So in addition to starting a three-day a week 30-minute weight-lifting regimen, I am starting to focus on portion control and the idea of having healthy meals and snacks on hand as part of my keys to success.

eggplant dip

My recipe this week is this deliciously creamy Homemade Roasted Eggplant Dip (Baba Ghanoush) which is a quick and healthy lunch idea for the work week. Just whip up a batch on a Sunday and serve with veggie sticks, cut-up whole wheat pita bread triangles, and some sweet grapes to finish.


Homemade Creamy Roasted Eggplant Dip

serves 4



  • 1 large eggplant
  • 3 tablespoons olive oil
  • 4 garlic cloves (skin on)
  • 1 tablespoon tahini
  • 1/2 small lemon, juiced
  • Sprinkle of cumin + smoked paprika
  • Salt + pepper to taste
  • 1 tablespoon fresh chopped parsley



  1. Preheat oven to 425 degrees.
  2. Cut eggplant in half and brush with olive oil. Place skin side up in a sheet pan covered in parchment paper. Place garlic on the same tray and drizzle a bit of oil on top. Place tray in the oven near the top half, closer to the broiler.
  3. Roast garlic for 20 minutes, remove from oven and set aside. Continue roasting eggplant for 15x minutes more or until soft. Remove from oven and cool completely before handling.
  4. Remove the eggplant flesh with a spoon into a food processor.
  5. Peel garlic and add to bowl.
  6. Add tahini, lemon juice, cumin paprika, salt, pepper and blend until smooth.
  7. Place in a serving bowl, sprinkle parsley on top and drizzle with a bit of olive oil and a sprinkle of paprika before serving.

portion control containers

I like to pack my eggplant dip lunch up in my new Rubbermaid® Balance™ Meal Kit which helps me with healthy well-balanced meals made easy. There’s no need to measure because each container shows you what a healthy serving size should look like, and were designed in partnership with a registered dietician and nutritionist.

meal prep containers rubbermaid

Each container is color-coded with a little icon for protein, grain, fruit and vegetables so you know what goes where. The little containers all pack neatly into a modern-looking carrying box with a lid – making it easy to tote along to work. It’s also BPA-free, freezer, dishwasher and microwave-safe.

rubbermaid balance meal kit

The kit also comes with a a recipe book containing 35 recipes to help you get started. The Rubbermaid® Balance™ Meal Kit is available at Kroger and Fred Meyer stores. Look for it in the food storage aisle in a special bumper display like the one above.

rubbermaid balance kit

The Rubbermaid® Balance™ Meal Kits are usually $19.99, however they are on offer with a Limited Low Price at Kroger and Fred Meyer of $14.99 – so make sure to grab one soon!  Learn more online on Facebook + Instagram @Rubbermaid.




  • Samantha K

    I am a huge eggplant fan, so I definitely have to give this a try!! (client)