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Favourite Roasted Eggplant & Cheddar Dip (Illustration)

Allow yourself an afternoon indulgence by plunging into an inspired eggplant dip.



Prep Time

5 min

Cook Time

30 min

Roasted Eggplant & Cheddar Dip

  • 1 eggplant, halved
  • ¼ cup Beatrice sour cream
  • ½ cup Black Diamond White 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 tsb lemon juice
  • 3 tbsp & 2 tsp 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.