This eggplant dip is made with baked eggplant and tahini for a delicious dip or spread. Makes a perfect appetizer served with pita breads or veggies.
This eggplant dip is totally delicious.
I feel like it’s more the sort of dip for raw veggies and pita breads than it is for chips but maybe that’s just a matter of preference.
Making this dip is really easy, not super quick, but definitely easy. The time consuming part is baking the eggplant for 45 minutes and then letting them cool enough so you can scoop out the insides. But once that is done, you are minutes away from being ready to serve it.
How To Make Eggplant Dip
- To bake your eggplant, you think of it sort of like baking a potato. You need to prick them with a fork several times so that they don’t explode in the oven, and then bake them whole on a parchment lined baking tray for 45 minutes.
- While the eggplant is baking squeeze some lemon juice into a bowl and crush some fresh garlic cloves and let them soak in the lemon juice.
- When the eggplants are baked, just let them cool, just long enough so that you can handle them, slice them in half, scoop out the flesh and you’re ready to make your dip.
- Add cooked eggplant, the crushed garlic and lemon juice mix, olive oil, tahini, cumin and smoked paprika to your food processor and process until smooth.
- Transfer that to a bowl, add chopped parsley and salt and stir it in.
- You’re ready to serve!
How To Serve It
Serve it as a dip topped with some fresh chopped parsley and a sprinkle of smoked paprika, with some toasted pita breads or raw veggies on the side for dipping.
It also makes a great spread! Spread it on crackers or toast!
Storing and Freezing
Leftovers will keep in the fridge for 3-4 days in a covered container. Some slight separation may occur, this isn’t a problem though and you can just stir it up again before use.
It is also freezer friendly if you want to freeze it. Thaw overnight in the fridge and then stir it up and use. You may want to add some extra tahini or lemon juice to freshen up the flavors again if needed.
More Vegan Dips
Did you make this recipe? Be sure to leave a comment and rating below!
- Chopped Parsley
- Smoked Paprika
- Pita Breads
- Preheat the oven to 465°F (240°C).
- Poke holes in the eggplants a few times with a fork and place onto a parchment lined baking tray. Bake whole in the oven for 45 minutes until soft.
- While the eggplant is baking squeeze lemon juice into a bowl and then crush the garlic into the lemon juice and leave the garlic to soak in the lemon juice.
- When the eggplants are baked, leave them to cool on the tray.
- Once cooled, slice the eggplants in half and scrape the insides out into a bowl, discarding the skins.
- Add the cooked eggplant, lemon juice and crushed garlic, olive oil, tahini, cumin and smoked paprika to the food processor and process until smooth.
- Transfer to a bowl and add the salt and chopped parsley and stir it in.
- Serve as a dip with pita breads or veggies.
- Leftovers will keep very well in the fridge, in a covered container, for 3-4 days. It is also freezer friendly.
- Nutritional information is for the dip only and excludes pita breads.
- This recipe was first published in June 2018, now updated with new photos and an updated method.