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    Home » Recipes » Appetizers, Sides, Dips

    Roasted Eggplant (Aubergine) Dip

    December 30, 2016 By Monika Last Updated April 10, 2021 6 Comments

    Jump to Recipe

    This delicious smoky roasted eggplant dip is full of flavour, super easy to make, ideal for entertaining or as a healthy snack.  It's low in fat, vegan and uses the entire vegetable so nothing gets wasted.  

    Roasted eggplant dip in purple bowl on white cloth with fresh cilantro on right.

    This roasted eggplant dip recipe is based on 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.

    Eggplant dip ingredients

    • Eggplant: Use both the pulp as well as the skin.
    • Smoked paprika: 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. 
    • Cumin: traditionally used in Baba Ganoush, adds depth of flavour. 
    • Ground coriander: Works well with the other spices.
    • Cilantro/fresh coriander: Adds freshness.
    • Garlic: I only used 1 clove but you can use more if desired.
    • Tahini: Adds a hint of nutty flavour.
    • Maple syrup: Brings all the flavours together.
    • Lemon juice: Adds zest.
    • Olive oil: Used for roasting the eggplant and adding into the dip.
    • Seasoning.

    Eggplant dip ingredients in individual dishes.

    Is eggplant dip healthy

    Yes, it is!  Eggplant is often prepared with a generous amount of oil, but roasting eggplant is a super healthy way of preparing this vegetable and there is not much oil involved.  

    How to prepare the eggplant

    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 rustic as I used both the pulp and skin of the eggplant.  The skin is full of goodness plus nothing gets wasted!  I used a food processor to puree the ingredients (I didn't mind bits of the purple skin poking out here and there) but you can use a high speed blender for a super smooth finish.

    Top down view of eggplant dip in purple bowl on top of white cloth with fresh cilantro.

    Step-by-step recipe instructions

    1.Preheat the oven to 375 F/190 C/ gas mark 5. Cut the eggplant in half lengthways, place on a baking tray open side up, season and brush with a little oil (use approx. 1 tsp).

    2 eggplant halves on top of dark tray.

    2. Bake in the centre of the oven for 35 minutes or until tender (check with a fork) and lightly browned on top.

    Roasted eggplant halves with fork on top of dark tray.

    3. Leave to cool for 5 minutes, then chop roughly (along with the skin).

    Chopped eggplant with knife of top of cutting board.

    4. Place in the food processor and combine with the rest of the dip ingredients.

    Roasted eggplant dip ingredients inside blender.

    5. Puree. Transfer into a bowl/airtight container, drizzle over a little more oil if you like, scatter sesame seeds and sprinkle cayenne pepper for a bit of heat (optional) and refrigerate for 30 minutes before serving if possible.

    Pureed eggplant mixture in blender.

    Serving suggestions

    Serve this eggplant (aubergine) dip as a snack with pita bread, raw vegetables (such as carrot sticks, cucumber, red pepper or celery).  It's also delicious with cauliflower tabbouleh as well as chicken dishes including yogurt marinated chicken, or Moroccan spiced crispy chicken legs.

    Substitutions

    • Tahini: Substitute almond or cashew butter if preferred.
    • Vegetable oil has a neutral taste which for me works best in this recipe but you can use mild tasting olive oil instead.
    • Cilantro: Fresh parsley will work well too.
    • Garnish: I used white sesame seeds but black sesame seeds or nigella seeds are good alternatives.

    Top tips and FAQs

    • I recommend using the entire eggplant: pulp and skin.
    • Cooking times may vary depending on the size of your eggplant.
    • Use either a food processor or high speed blender (for a super smooth finish) to puree the ingredients.
    • Chill the dip for at least 30 minutes before serving, if possible.
    • Keep refrigerated in an airtight container for up to 2 days.
    • Not suitable for freezing.

    Eggplant dip in purple bowl on top of white cloth, with fresh cilantro in top and bottom right corners.

    You might also like

    • Roasted Sweet Red Pepper Hummus (Vegan)
    • Roasted Kale Dip with Avocado
    • Creamy Roasted Cauliflower Dip with Garlic
    • Roasted Broccoli Dip Recipe

    Keep in touch!

    How has your roasted eggplant dip turned out for you? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Eggplant dip in purple bowl on white cloth with fresh cilantro in top and bottom left corners.

    Roasted Eggplant (Aubergine) Dip

    This delicious smoky roasted eggplant dip is full of flavour, super easy to make, ideal for entertaining or as a healthy snack.  It's low in fat, vegan and uses the entire vegetable so nothing gets wasted.
    5 from 3 votes
    Print Pin Rate
    Course: Dip, Snack
    Cuisine: Middle Eastern Fusion
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 68kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor or high speed blender

    Ingredients

    • 1 medium/large eggplant approx. 400 g
    • 1 garlic clove finely chopped
    • ⅔ teaspoon cumin powder and smoked paprika each
    • ⅓ teaspoon ground coriander
    • ¼ teaspoon onion granules
    • 2 tablespoons lemon juice or to taste
    • 1 teaspoon tahini paste
    • 1 teaspoon maple syrup
    • 3 tablespoons cilantro/fresh coriander finely chopped
    • 1½ tablespoons vegetable oil use half for brushing the eggplant
    • Fine sea salt and pepper to taste

    Instructions

    • Preheat the oven to 375 F/ 190 C/ gas mark 5. Cut the eggplants in half lengthways, season and brush the open sides with a little oil (use approx. 1 tsp), place on a baking tray (open side up) and bake for about 35 minutes or until tender and nicely browned on top.
    • Remove from the oven and set aside to cool for 5 minutes. Roughly chop (with the skin), combine with the rest of the ingredients (including the remaining oil) and puree.
    • Adjust the seasoning if necessary, drizzle with a little more oil (optional), scatter sesame seeds over the top and sprinkle a little cayenne pepper for some heat if you like.

    Notes

    • I recommend using the entire eggplant: pulp and skin.
    • Cooking times may vary depending on the size of your eggplant. 
    • Use either a food processor or high speed blender (for a super smooth finish) to puree the ingredients.
    • Chill the dip for at least 30 minutes before serving, if possible.
    • Keep refrigerated in an airtight container for up to 2 days.
    • Serve with pita bread, raw vegetables or grilled meat.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 68kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 31IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Jennifer A Stewart

      January 06, 2017 at 3:48 pm

      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!

      Reply
      • Monika

        January 06, 2017 at 7:54 pm

        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.

        Reply
    2. Zeba@Food For The Soul

      December 31, 2016 at 4:23 pm

      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.

      Reply
      • Monika

        December 31, 2016 at 4:44 pm

        Thanks! Charred chili pepper sounds like an ideal ingredient for Baba Ganoush. Thanks for stopping by and all the best in the New Year!

        Reply
    3. Eb Gargano / easypeasyfoodie.com

      December 31, 2016 at 3:52 pm

      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

      Reply
      • Monika

        December 31, 2016 at 4:42 pm

        Thank you Eb! Glad you like the recipe. All the best in the New Year!

        Reply

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