This dip is great with raw vegetables and can be made up to 24 hours in advance. Store it in the fridge in an airtight container and bring it to room temperature before serving.

Sun Oven Roasted Eggplant Dip

(adapted for the Sun Oven from Bon Appétit)


1 large eggplant

3 tablespoons olive oil, divided

1/2 cup canned chickpeas, drained

1 1/2 tablespoons fresh lemon juice

2 teaspoons tahini

1 clove garlic, minced

2 teaspoons fresh flat-leaf parsley, chopped


Set Sun Oven out to preheat.

Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons of the oil. Season with salt. Place eggplant, cut side down, in a shallow pot or roasting pan. Cover with a lid and bake until tender, about 1 1/2 hours. Remove from Sun Oven and cool slightly. Scoop the flesh out into a food processor (discard the skin). Add the chickpeas, remaining 1 1/2 teaspoons oil, lemon juice, tahini, and garlic. Process until smooth. Transfer to a bowl and stir in the parsley. Season to taste with salt and pepper.

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