Name: Roasted Eggplant (Aubergine) Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

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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.

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.

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.

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

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

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

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.

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.

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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