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Roasted Aubergine and Red Onion Dip

by Tiago Fragoso
on 16th August 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

To celebrate Filippo Berio new range of crostini snacks, I have created two delicious dips that you can enjoy with the crostini. Because the vegetables are roasted it instantly enhances the flavour of the dips. Remember to keep the dips in the fridge and serve them cold.

Roasted Aubergine and Red Onion Dip

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Prep Time


  1. Pre-heat the oven to 200C degrees.

  2. Begin by preparing the vegetables, wash and slice the aubergines in half, peel the garlic and onion.

  3. Place the vegetables in a baking tray, drizzled with olive oil, salt and pepper and place in the oven.

  4. Bake at 200C degrees for 30 minutes, following by 15 minutes at 180C degrees.

  5. Remove from the oven, allow to cool to room temperate, remove the skin from the aubergine and place all of the roasted vegetables in the food processor bowl of your Ninja Kitchen, pulse until the ingredients turn into a puree (adjust seasoning, but it should not need any because it was seasoned).

  6. Serve with Filippo Berio crostini snacks.

Tiago Fragoso

I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people. I love to inspire and encourage others to follow a healthy lifestyle. You can keep up to date with my recipes via my Blog and Instagram.
Read more posts by Tiago Fragoso