This delicious smoky roasted eggplant dip is low in fat, gluten free and vegan. Ideal for entertaining or as a healthy snack.
This vegan roasted eggplant dip is my last recipe of the year! It’s great for sharing and I’ve made a big batch for tomorrow’s celebration. I’ve just sampled it with carrots and fresh crusty bread and I am happy to say it’s delicious with both!
This roasted eggplant dip recipe is based on the popular Baba Ganoush, which is traditionally baked over an open flame to add a bit of smoky flavour to the pulp. Even though I did not use this method in this recipe the dip still tastes rich and smoky.
I simply added smoked paprika into the dip!
I think smoked paprika was created specifically for eggplant! This is one of my favourite flavour pairings and I rarely cook eggplant without adding a sprinkle of smoked paprika. This spice also tastes delicious with cumin, which is traditionally used in Baba Ganoush. I also used cilantro (coriander), which adds freshness and really brings out the flavour of the eggplant.
Equipment you’ll need
- Kitchen scales and measuring spoon
- Cutting board and knife
- Small oven tray and fork
- Medium size blender and spoon
How prepare the eggplant for easy baba ganoush
You can either roast eggplant whole (as I have done in this roasted eggplant pasta sauce recipe) or you can cut in in half before popping in the oven. I chose this method for this recipe, as I wanted to brown the pulp a little for a richer flavour.
This roasted eggplant dip recipe is quite robust as I used both the pulp and skin of the eggplant (discarding only the dry bits of the skin). The skin is full of goodness plus nothing gets wasted! This easy aubergine dip is very low in fat yet has a creamy texture and rich flavour. And it’s vegan too!
If you are a fan of eggplant dips you may also like easy roasted tomato dip. with eggplant.
How to make roasted eggplant dip: step-by-step
1.Cut the eggplant in half lengthways, place on a baking tray open side up and brush with a little oil.
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2. Bake in a preheated oven (190 C) for 40-45 minutes, or until tender (check with a fork) and browned on top.
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3. Leave to cool, then chop roughly (with the skin).
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4. Combine with the rest of the dip ingredients inside a blender.
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5. Puree.
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Top Tips
- Use the entire eggplant: pulp and skin.
- Cooking times may vary depending on the size of your eggplant.
- Chill the dip for at least 30 minutes before serving, if possible.
- Keep refrigerated in an airtight container for up to 3 days.
- Not suitable for freezing.
Serving suggestions
This roasted eggplant dip is delicious served with raw vegetables and pita bread. It also tastes fantastic with white meats, such as chicken and turkey, especially grilled. Try it with easy Moroccan spiced chicken kebabs, or chicken meatballs.
More easy healthy dip recipes
I’ll be back on Monday with another healthy recipe to welcome the New Year!
Happy 2017!
KEEP IN TOUCH!
How has your roasted eggplant dip turned out for you? Let me know in the comments below, thanks!
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Simple Roasted Eggplant Dip (baba ganoush)
Ingredients
- 1 medium/large eggplant 400 g
- 1 large garlic clove finely chopped
- 2/3 tsp each cumin powder and smoked paprika
- 3 tbsp lemon juice
- 1 tsp tahini sauce
- 3-4 tbsp fresh cilantro/coriander finely chopped
- 2 tbsp olive/good vegetable oil plus more for drizzling
- Salt and pepper to taste and sesame seeds for sprinkling on top
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Cut the eggplants in half lengthways, brush the open sides with a little oil, place on a baking tray (open side up) and bake for about 45 minutes or until tender and nicely browned on top.
- Remove from the oven and set aside to cool. Chop roughly (discarding only the dry pieces of the skin, if there are any), combine with the rest of the ingredients and puree.
- Adjust the seasoning if necessary, drizzle with a little oil, scatter sesame seeds over the top and serve. Serve with raw vegetables or flatbread.
Notes
- Use the entire eggplant: pulp and skin.
- Cooking times may vary depending on the size of your eggplant.
- Chill the dip for at least 30 minutes before serving, if possible.
- Keep refrigerated in an airtight container for up to 3 days.
- Not suitable for freezing.
Nutrition
RECIPE LINK PARTIES
I shared this healthy eggplant dip recipe with Saucy Saturdays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I love eggplant and think it is totally underutilized! What a great dip for snacking with pita and totally healthy! Thanks for sharing with Saucy Saturdays!
Thanks! I do agree that we don’t eat enough eggplant. I think people tend to think it needs a lot of oil and avoid it for that reason.
This looks very good Monika…I recently made this for christmas and added some charred chili pepper to spice it up. Thanks for sharing and have a great 2017.
Thanks! Charred chili pepper sounds like an ideal ingredient for Baba Ganoush. Thanks for stopping by and all the best in the New Year!
I love everything about this recipe – including your adaptations, which to me sound just brilliant. I am so with you on the smoked paprika / aubergine thing. Yes, yes, yes!! And I really love how you’ve used the skin too so nothing gets wasted. Wishing you a fab 2017 and thanks for linking this up to #CookBlogShare! Eb x
Thank you Eb! Glad you like the recipe. All the best in the New Year!