This delicious Easy Roasted Eggplant Dip is low in fat, gluten free and vegan. Ideal for entertaining or as a healthy snack.
This Easy Roasted Eggplant Dip (Vegan) 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 enjoyed 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!
Smoky eggplant 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.
And that’s really all the spices I’ve used. I’ve also used a bit of tahini, a drizzle of oil and lemon juice and garlic. Just puree the mixture, season to taste and serve!
How to roast 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 in this recipe, as I wanted to brown the pulp a little for a richer flavour.
Simply cut the eggplant in half lengthways, place on a baking tray open side up, brush with a little oil and bake for about 35 minutes, until tender and browned on top. Let cool, then chop roughly and simply puree with the rest of the ingredients.
This healthy 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 Roasted Eggplant Dip is very low in fat (you only need a bit of oil for brushing the eggplant before it goes in the oven and a bit for drizzling at the end) yet has a creamy texture and rich flavour. And it’s vegan too!
If you are a fan of eggplant you may also like this easy roasted tomato dip. with eggplant.
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 these 4-ingredient chicken meatballs.
More easy dip recipes
You may also like these other healthy dip recipes:
I’ll be back on Monday with another healthy recipe to welcome the New Year!
Happy 2017!
Easy Roasted Eggplant Dip (Vegan)
Ingredients
- 2 small/medium eggplants
- 1 garlic clove finely chopped
- 1/2 teaspoon each cumin powder and smoked paprika
- 1 tablespoon lemon juice
- 1 teaspoon tahini sauce
- 3 tablespoons fresh coriander, cilantro, finely chopped
- Olive oil for drizzling and coating the aubergine
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways, brush the open sides with oil, place on a baking tray (open side up) and bake for 35 minutes (± 5 minutes depending on the size of the eggplants) 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 and serve. Great with raw vegetables or flatbread.
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RECIPE LINK PARTIES
I shared this Easy Roasted Eggplant Dip (Vegan) 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!