Roasted Eggplant Chips with Ricotta Cheese Dip

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Roasted Eggplant Chips with Ricotta Cheese Dip
Roasted Eggplant Chips with Ricotta Cheese Dip


  • 1 large eggplant, sliced into very thin rounds
  • 2 tablespoons extra-virgin olive oil, or more as needed
  • salt and freshly ground black pepper to taste
  • 1 cup ricotta cheese
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • ¼ lemon, juiced
  • 1 clove garlic, pressed
  • ¼ cup pomegranate arils


  1. Preheat oven to 400°F (200°C).
  2. Arrange eggplant slices onto rimmed baking sheets in a single layer. Drizzle olive oil over both sides of the slices; season salt and pepper.
  3. Roast in preheated oven until golden brown and crispy, 30 to 40 minutes.
  4. While the eggplant roasts mix the ricotta cheese, olive oil, vinegar, lemon, and garlic together in a bowl; season with salt pepper. Top ricotta dip with pomegranate arils.
  5. Serve eggplant chips warm or cool with ricotta dip.
Mealthy tip:

Try Greek-style yogurt in place of the ricotta cheese for a slightly different version of the dip. Pomegranate arils can be purchased in the refrigerated area of the produce section, or you can buy a whole pomegranate and remove them yourself.


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(2 Reviews)

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What others are saying

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Aja A says:

These chips got me to like eggplant. It's a delicious alternative to potato chips and really liked the sweet-tartness from the pomegranate with the ricotta chese. Great to serve for a get-together.

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Katie Hason says:

I've made eggplant fries but never eggplant chips, until now! These were really good, and they went great with Greek yogurt. Now I'm thinking of all the different ways I can season these. So delicious!