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    Home » Vegan Dips

    Vegan Eggplant Dip

    Published: Jul 22, 2020 Updated: Nov 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Eggplant Dip

    This vegan eggplant dip is made with roasted eggplant and tahini for a delicious dip or spread. Delicious served with pita breads or veggies.

    Eggplant dip topped with chopped parsley and smoked paprika in a black bowl.

    This vegan 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.

    If you love delicious dips and spreads then also check out our divine vegan French onion dip, vegan artichoke dip, vegan pâté and our olive tapenade.

    Eggplant dip topped with fresh parsley and paprika in a black bowl.

    How To Make Vegan Eggplant Dip

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • 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.
    Collage of two photos showing whole eggplants on a parchment lined baking tray and then roasted.
    • 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. This takes the bite out of the raw garlic, but keeps all the flavor.
    Crushed garlic soaking in fresh lemon juice in a black bowl.
    • 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. 
    Two photo collage showing scooping the cooked eggplant flesh with a spoon.
    • 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. 
    Two photo collage showing cooked eggplant, tahini and other ingredients in a food processor and then processed until smooth.
    • Transfer that to a bowl, add chopped parsley and salt and stir it in. 
    • You’re ready to serve! 
    Two photo collage showing fresh parsley and salt added to eggplant dip in a bowl and mixed in.

    Serving Suggestions

    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.

    Eggplant dip in a black bowl with chopped parsley.

    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.

    Eggplant dip in a black bowl.

    More Vegan Dips

    1. Vegan Spinach Dip
    2. The Best Hummus
    3. Vegan Tzatziki
    4. Vegan Spinach Artichoke Dip
    5. Guacamole
    6. Vegan Queso
    Pita bread dipping into a bowl of eggplant dip.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Eggplant dip in a black bowl.

    Vegan Eggplant Dip

    This vegan eggplant dip is made with roasted eggplant and tahini for a delicious dip or spread. Delicious served with pita breads or veggies.
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Dip, Savory, Side
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 101kcal
    Author: Alison Andrews

    Ingredients

    • 1 ½ pounds Eggplant (680g) 2 large or 3 medium
    • ¼ cup Lemon Juice (60ml) Freshly Squeezed
    • 2 Cloves Garlic Crushed
    • 1 Tbsp Olive Oil Extra Virgin
    • ⅓ cup Tahini (80g)
    • ¼ tsp Cumin
    • ¼ tsp Smoked Paprika
    • ½ tsp Sea Salt
    • ¼ cup Fresh Chopped Parsley

    For Serving:

    • Chopped Parsley
    • Smoked Paprika
    • Pita Breads
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    1. Leftovers will keep very well in the fridge, in a covered container, for 3-4 days. It is also freezer friendly.
    2. Nutritional information is for the dip only and excludes pita breads.
    3. This recipe was first published in June 2018, now updated with new photos and an updated method.

    Nutrition

    Serving: 1Serve | Calories: 101kcal | Carbohydrates: 8.3g | Protein: 2.8g | Fat: 7.3g | Saturated Fat: 1g | Sodium: 163mg | Fiber: 3.7g | Sugar: 3.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lola says

      January 26, 2022 at 12:14 am

      Tasty as and MEGA easy. I’m not a huge eggplant fan but cooking this way is absolutely delish!5 stars

      Reply
      • Alison Andrews says

        January 26, 2022 at 8:26 am

        So happy you enjoyed it Lola!

        Reply
    2. julie says

      April 09, 2021 at 3:35 pm

      yummy dip, came across this recipe while looking for ways to use up a old aubergine, didn’t have any garlic but put some extra seasoning in and it was beautiful.
      thankyou.5 stars

      Reply
    3. Whack says

      July 25, 2020 at 9:43 pm

      Its yummy, thanks for sharing! The only thing I couldn’t sort out was if after cooking the eggplant if I was supposed to try to remove the seeds.. so I left them in. I had to use cilantro instead of parsley, but I like cilantro so that’s ok.5 stars

      Reply
      • Alison Andrews says

        July 27, 2020 at 9:38 am

        Seeds stay in, so you got that right! Glad you enjoyed it! 🙂

        Reply
    4. April Crosby says

      July 23, 2020 at 9:57 pm

      Would you use this spread with your vegan gyros? I’m making them tonight and thought they might go nicely together.

      Reply
      • Alison Andrews says

        July 24, 2020 at 9:14 am

        Hi April, yes I think this would also go nicely with the gyros, though the tzatziki really can’t be beat in that recipe! 🙂

        Reply
    5. tina says

      May 14, 2019 at 7:30 pm

      it looks like there are green lentils in the food processor but not in the recipe?

      Reply
      • Alison Andrews says

        May 15, 2019 at 6:24 pm

        Hi Tina, no those are the seeds from the eggplant. 🙂

        Reply
    6. Dylan says

      May 07, 2019 at 9:25 am

      Love how creamy it is, taste is just great!!5 stars

      Reply
    7. Sam says

      July 19, 2018 at 11:29 pm

      Loved it! Beautiful photos, very easy to follow along. I topped mine with a little cayenne pepper and it was delish! Thanks for sharing 🙂

      Reply
      • Alison Andrews says

        July 20, 2018 at 7:51 am

        Awesome Sam! Thanks so much, so glad you enjoyed the recipe. Thanks for posting! 🙂

        Reply
    8. Anna Andrews says

      June 23, 2018 at 4:24 pm

      Savoury, creamy dip – different and useful for the odd social5 stars

      Reply

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