Mediterranean Vegetable Dip

This Mediterranean Vegetable Dip is a perfect vehicle for eggplants. Savory, satisfying, and sophisticated. Be sure to check out my easy and delicious Eggplant Sauté recipe.

The Mediterranean Vegetable Dip can also become a great pasta sauce. The recipe is reminiscent of Pasta alla Norma. In a large pan, heat up 1.5 cups of vegetable caviar in 1 tsp of olive oil, toss in 1 pound of your favorite cooked pasta, grate some hard Italian cheese. Garnish with fresh basil.

Eggplant is one of my favorite things to cook and eat. Wide range of colors, shapes, sizes, and flavor profiles means that eggplant can never be boring.

To be sure, most of the world celebrates eggplant, aubergine, or brinjal in their cuisine. There is much to explore.  Have eggplant, will travel.

It is believed that eggplants used to grow wild in India, but were first cultivated in China. Since then, eggplants traveled across the continents. Eventually, spreading throughout Europe and the Middle East.

In addition to being a tasty vegetable, eggplants have a number of health benefits. They are a good source of vitamins and minerals. Eggplants will improve your heart health and bone health. They will help with digestion and might even increase brain function. Now do yourself a favor and try this Vegetable Dip!

For more Eggplant recipes please explore Simple and Savory Eggplant “Meatballs”.

Mediterranean Vegetable Dip

Course Appetizer, brunch, Dinner, dip, Main Course, Side Dish
Cuisine Mediterranean
Keyword apps, eggplant dip, Eggplants, garlic, light healthy, olive oil, pasta alla anna, red bell peppers, red onion, starter, tomatoes, vegan, vegetable dip, vegetarian, Zucchini
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Cost 10.00


  • 3 Eggplants medium
  • 1 Zucchini medium
  • 2 Bell Peppers red, yellow, orange, or green
  • 2 Tomatoes or 1 pint of Cherry tomatoes
  • 1 Red onion large
  • 2 tbsp Olive oil
  • Kosher Salt
  • Black Pepper
  • 1 tbsp Apple Cider Vinegar
  • 4 cloves Garlic smashed
  • 1 cup Fresh Parsley finely chopped
  • 1/3 cup Fresh Thyme leaves
  • 1 tsp Red Pepper flakes optional


  • Preheat the oven to 375 degrees.
  • Wash the vegetables and peel the onions.
  • Seed peppers and cut in large chunks. Slice eggplant and zucchini into about 2 inch chunks.
  • Cut tomatoes in half and squeeze each half to remove seeds and moisture, If using cherry tomatoes. just slice in half.
  • On the large baking sheet toss vegetables with olive oil, thyme, salt, and pepper. Spread evenly in one layer.
  • Roast veggies for about 35 minutes or until golden brown and soft.
  • Remove from oven and let it cool for a bit.
  • While still warm, transfer veggies into a colander to drain for at least 30 minutes.
  • In batches, transfer vegetables to the food processor and pulsate to your desired texture.
  • In a bowl, combine, processed veggies, parsley, garlic, and vinegar. 
  • Adjust seasonings. Serve as a dip or a side dish. 

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