Published: September 29, 2025
Last updated: September 30, 2025
Roasted Carrot and Mini Eggplant Dip
This is one of my favorite dip recipes, roasted eggplant dip. Inspired by a traditional baba ghanoush which incorporates roasted eggplant tahini, and spices, I use almond butter, which i regularly have on hand, and an added veggie bonus of roasted carrots.
I love the sweetness the roasted carrots add and their beautiful orange color. This dip is excellent on its own with crackers and veggie sticks. Or make a grain bowl with your favorite cooked grains, veggies, and a big dollop of this Carrot Eggplant Dip to act as a sauce!
Why You’ll Love This Recipe
- Veggie-Focused: This dip is made mostly from vegetables! Roasted eggplant and carrots blend into a creamy, flavorful base that feels indulgent but is light and nourishing.
- Fiber-Rich: Packed with fiber, this dip is a delicious way to help you meet your daily nutritional needs while keeping you satisfied.
- Customizable: Make it your own! Add more carrots for sweetness, extra garlic for a kick, or swap in different herbs. This dip is made by YOU for YOU! Make it the way you like it!
Equipment Needed
- Roasting pan or baking sheet
- Tongs (for turning and handling the hot eggplants)
- Food processor (or blender)
- Rubber spatula (for scraping down the sides)
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- Eggplant – I used mini eggplants, but any variety works. Roast until soft and charred for that creamy dip base.
- Carrots – Roasting brings out their natural sweetness, which balances the smokiness of the dip
- Oil – A little olive oil for roasting, plus sesame oil in the dip for flavor
- Almond Butter – My swap for tahini. It adds creaminess and a subtle nuttiness.
- Lemon – The zest and juice. This element brings brightness and balance.
- Spices – Just a touch of salt, garlic, and cumin to round out the flavors.
- Herbs – Parsley (you could also use chives, basil, or mint) for a fresh pop at the end.
Step-by-Step Instructions
Step 1: Roast the vegetables
Preheat your oven to 400°F (200°C). Prick the mini eggplants a few times with a fork, then place them whole on a baking sheet. Add the carrot (peeled and chopped) and toss it with a little olive oil. Roast everything until the eggplants are soft and charred (about 25–35 minutes) and the carrot is tender (about 25–30 minutes).
Preheat your oven to 400°F (200°C). Prick the mini eggplants a few times with a fork, then place them whole on a baking sheet. Add the carrot (peeled and chopped) and toss it with a little olive oil. Roast everything until the eggplants are soft and charred (about 25–35 minutes) and the carrot is tender (about 25–30 minutes).
Step 2: Cool and prep the eggplant
Let the roasted eggplants cool just enough to handle. The skins should peel away easily with your fingers once they’re cooked through. Discard the skins and keep only the soft, creamy, smoky flesh.
Let the roasted eggplants cool just enough to handle. The skins should peel away easily with your fingers once they’re cooked through. Discard the skins and keep only the soft, creamy, smoky flesh.
Step 3: Blend it up
Add all the ingredients, except parsley, to a food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed, such as more lemon for brightness or more salt if it needs a lift.
Add all the ingredients, except parsley, to a food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed, such as more lemon for brightness or more salt if it needs a lift.
Step 4: Serve and enjoy
Scoop the dip into a shallow bowl, drizzle with a little extra olive oil, and finish with fresh parsley. Add a sprinkle of smoked paprika for extra smokiness and color. Serve with pita, veggies, or as part of a grain bowl. See Below for more dipper ideas!
Scoop the dip into a shallow bowl, drizzle with a little extra olive oil, and finish with fresh parsley. Add a sprinkle of smoked paprika for extra smokiness and color. Serve with pita, veggies, or as part of a grain bowl. See Below for more dipper ideas!
Roasted Carrot and Eggplant Dip Dipper Ideas
Breads & Crackers
- Warm pita bread or pita chips
- Sourdough slices, toasted or grilled
- Flatbread cut into triangles
- Seeded crackers
Fresh Veggies
- Cucumber rounds or spears
- Celery sticks
- Cherry tomatoes
- Carrot sticks (raw or lightly blanched)
- Radishes, halved or sliced
Roasted or Cooked Veggies
- Roasted potato or sweet potato wedges or cubes
- Steamed or roasted broccoli florets
- Roasted cauliflower florets
Protein & Extras
- Hard-boiled egg halves
- Baked falafel bites
- Air Fryer Tofu
- Chickpea crackers or roasted chickpeas
More Creative Options
- Pretzel sticks or pretzel crisps
- Plantain chips or sweet potato chips
- Endive leaves
- Roasted Cremini mushroom caps or breaded mushrooms
Easy Weeknight Serving Ideas
One of my favorite ways to enjoy this dip is the simple route: pair it with crunchy veggie dippers like carrots, celery, cucumbers, tomatoes, and peppers. Add a handful of crackers, a couple of hard-boiled eggs, and some toasted sourdough “toastini,” and you’ve got an easy dinner board that comes together in minutes!
Want to mix it up? Try spreading this dip into wraps, serving it alongside warm roasted potatoes with a fresh salad, or pairing it with a grain bowl for a filling, well-balanced dinner.
Pro Tip: Got extra time in the morning? Make the dip in advance! The flavors develop more as this dip sits.
More Recipes You Will Love
Roasted Carrot and Mini Eggplant Dip
This Roasted Carrot and Eggplant Dip is an excellent weeknight meal prep recipe! Made with Roasted carrots, eggplant, almond butter, lemon, and spices!
Equipment
- Baking Sheet or Roasting Pan
- Tongs
- Food Processor
- silicone spatula
- measuring cups and spoons
Ingredients
- 6 mini eggplants 515g, 6-8 mini eggplants, or 3 small eggplants
- 1 large carrot 85g
- 1 tbsp olive oil 13g, more for garnishing
- 2 tbsp almond butter 32g
- 1 tbsp sesame oil 13g
- 2 tbsp fresh lemon juice 30g
- 1 tsp lemon zest
- 1 garlic clove, minces
- ½ tsp kosher salt
- ¼ tsp ground cumin
- fresh parsley for garnish
Instructions
Roast the Vegetables
- Preheat oven to 400°F (200°C). Prick the mini eggplants with a fork and place them whole on a baking sheet. Add the chopped carrot (tossed with a drizzle of olive oil). Roast until the eggplants are charred and soft (25–35 minutes) and the carrot is tender (25–30 minutes).
Cool and Remove Skin
- Let the eggplants cool slightly. Remove the skin by peeling it away with fingers. Once the eggplants have been cooked and cooled this is really easy. Discard the skin and keep only the soft roasted flesh.
Blend Ingredients
- Add the roasted eggplant flesh, carrot, almond butter, sesame oil, lemon zest, lemon juice, garlic, salt, cumin, and olive oil to a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
Serve
- Spread into a shallow bowl, drizzle with olive oil and garnish with parsley.
Nutrition
Calories: 102kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 203mgPotassium: 278mgFiber: 3gSugar: 4gVitamin A: 1720IUVitamin C: 5mgCalcium: 32mgIron: 0.5mg
Tried this recipe?Let us know how it was!
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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