Vegan Eggplant Dip

This Vegan Eggplant Dip is a smoky and creamy appetizer that’s perfect for gatherings. Made with roasted eggplant and a blend of spices, it provides a deliciously unique flavor profile.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon (15ml)
• Olive oil - 1 tablespoon (15ml)
• Ground cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 1 tablespoon, chopped (optional for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh with a knife, making shallow cuts in a crisscross pattern.
3. Drizzle olive oil over the cut sides of the eggplant and sprinkle with salt and pepper.
4. Place the eggplant cut side down on a baking sheet lined with parchment paper and roast for about 25-30 minutes, or until the flesh is soft and the skin is slightly charred.
5. Remove the eggplant from the oven and allow it to cool for a few minutes.
6. Scoop the flesh out of the eggplant and place it in a bowl.
7. Add tahini, minced garlic, lemon juice, ground cumin, paprika, and a pinch of salt and pepper to the bowl.
8. Using a fork or a food processor, blend the mixture until smooth and creamy, adjusting seasoning to taste.
9. Transfer the dip to a serving bowl, drizzle with additional olive oil, and garnish with chopped parsley if desired.
10. Serve with pita bread, crackers, or fresh vegetables.

Nutrition

• Calories: 160
• Protein: 4 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in fiber, promoting digestive health.

Tags