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 your dip!
To bake your eggplant, you think of it sort of like baking a potato. You need to prick it with a fork (or a knife, actually Jaye seems to prefer stabbing it with a knife a few times) so that they don’t explode in the oven, and then bake them whole on a parchment lined baking tray for 45 minutes.
Then you 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 start making your dip.
The cooked eggplant goes into the food processor with some olive oil, crushed garlic, lemon juice, cumin, salt and tahini and you process it up. I added a tablespoon of vegan mayonnaise to it as well, I wanted to lighten the color and also make it a little creamier.
Sometimes people use yogurt in eggplant dips and I think vegan mayo is a good substitute for that!
Then you stir in some chopped parsley, and then decorate with chopped tomato, green peppers and crushed walnuts.
You will love this delicious eggplant dip, it is:
- Super Easy
It’s best served fresh, but will also keep for a couple of days covered in the fridge. It might separate a little, just give it a stir.
So what do you think of this recipe for eggplant dip? Let us know in the comments and please rate the recipe too!
For more delicious dips, check out these great recipes:
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Creamy eggplant dip made with simple ingredients and easy methods. Perfect as a dip for raw vegetables, pitas and flat breads. Deliciously savory, vegan and gluten-free.
- 2 Large Eggplants
- 1 tsp Olive Oil
- 1 tsp Crushed Garlic
- 1 Tbsp Fresh Lemon Juice
- 1/4 tsp Cumin
- 1/4 tsp Sea Salt
- 1 Tbsp Tahini
- 1 Tbsp Vegan Mayonnaise*
- 1/4 cup Parsley (Chopped)
- Tomato (Chopped)
- Green Bell Pepper (Chopped)
- Walnuts (Crushed)
- Cucumber Slices
- Pita Breads
- Preheat the oven to 465°F (240°C).
- Pierce the eggplants a few times with a fork (or a knife) and place onto a parchment lined baking tray. Bake whole in the oven for 45 minutes until soft. Remove from the oven and allow to cool.
- Once cooled, slice the eggplant in half and scrape the insides out into a bowl, discarding the skins.
- Add the cooked eggplant, olive oil, crushed garlic, lemon juice, cumin, sea salt, tahini and vegan mayonnaise to the food processor and process until well combined.
- Transfer to a serving dish and stir in the chopped parsley.
- Decorate the top with some chopped tomato, chopped green bell peppers and crushed walnuts and serve with cucumber slices (or other raw veggies) and pita breads for dipping.
*You can sub the vegan mayonnaise for extra tahini if you don’t have any mayonnaise on hand, or even omit it if you prefer. The main purpose is to lighten the color a bit and create more creaminess but extra tahini will do this as well. You can of course also use more than 1 Tbsp of vegan mayonnaise if you like.
*Nutritional information includes the eggplant dip and toppings but doesn’t include cucumber slices or pita breads for dipping.
- Category: Dip, Savory, Gluten-Free
- Cuisine: Vegan
- Serving Size: 1/4 of the recipe
- Calories: 154
- Sugar: 13g
- Sodium: 174mg
- Fat: 6.7g
- Saturated Fat: 0.8g
- Carbohydrates: 22.5g
- Fiber: 11.1g
- Protein: 4.4g
Keywords: eggplant dip