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Eggplant dip in a black bowl.
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5 from 6 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Dip, Savory, Side
Cuisine: American, Vegan
Diet: Vegan
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:

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