Roasted Eggplant & Cheddar Dip

  • prep time5 min
  • total time 55 min
  • serves 4-6

A delightful dip served with toasted pitas and cucumber slices.Courtesy of Black Diamond.

30 Ratings
Directions for: Roasted Eggplant & Cheddar Dip


1 eggplant, halved

¼ cup sour cream

½ cup Black Diamond Light Original Cheese Spread

1 tsp cumin

¼ tsp chili powder

¼ tsp ground coriander

¼ tsp salt

¼ tsp pepper

2 Tbsp olive oil

3 tsp lemon juice

3 Tbsp and 2 teaspoons fresh parsley, chopped


1. Preheat oven to 375°F.

2. On a parchment lined baking sheet, place both halves of the eggplant flesh side up. Drizzle olive oil over each one and season with salt and pepper.

3. Bake for 45-50 minutes, or until the flesh is roasted and soft.

4. Once cooled, spoon out the flesh and place in a food processor. Add in the remaining ingredients and the 3 tbsp of fresh parsley and blend until smooth.

5. Garnish with 2 tsp of fresh chopped parsley and serve with toasted pita and cucumber slices.

See more: Vegetables, Vegetarian, Cheese, Party Favourites, Appetizer


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