This Mediterranean inspired roasted eggplant dip is a perfect alternative to salsa and hummus. It’s delicious served with veggies, crackers, or chips and you can also add it to wraps and sandwiches (or eat it right out of the bowl with a spoon, as I do. No worries, I always make sure that nobody is looking).

Many eggplant dip recipes call for tahini (sesame seed paste). Tahini is fabulous but I rarely have it on hand because it goes bad really fast, so I prefer this roasted eggplant dip recipe because it tastes great without tahini.

If you prefer to make it dairy-free you can just skip feta cheese.

This roasted eggplant dip is really easy to make because all you have to do is place the veggies in the oven and wait until they are roasted to perfection. Once the vegetables are done, just wait a bit until they are cool enough to handle then place them into a blender or food processor, pulse a few times and the eggplant dip is done.

This dip tastes absolutely delicious served with these Clean Eating Spelt Crackers. And if you like eggplant, check out this Eggplant Vegetable Soup and this Mediterranean Roasted Eggplant Salad.

Enjoy!