Roasted Eggplant and Pesto Dip
Prep time
Cook time
Total time
Serves: 6-8
  • 1 large eggplant
  • 2 tbsp. pesto
  • ¼ cup hummus dip (any brand)
  • ½ tsp. salt
  1. Adjust an oven rack to the middle position and preheat to 475 degrees.
  2. Place eggplant on aluminum foil and prick in several places using a fork.
  3. Bake eggplant 25 minutes on each side until eggplant is very soft, baking a total of 50 minutes.
  4. Remove eggplant from the oven and let it cool on the foil for 10 minutes.
  5. Move eggplant to a serving dish and slice it down the middle lengthwise, keeping the top intact.
  6. Open the eggplant and sprinkle with salt.
  7. Spread hummus over the flesh of the eggplant and pesto over the hummus.
  1. This is best enjoyed immediately after making it.
  2. For an elegant look, chop up 2 tsp. fresh mint and sprinkle over the eggplant.
  3. Serve with plain pita chips.
Recipe by Momma Chef at