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.
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!
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Roasted Eggplant (Aubergine) Dip
Equipment
- Food processor or high speed blender
Ingredients
- 1 medium/large eggplant approx. 400 g
- 1 garlic clove finely chopped
- ⅔ tsp cumin powder and smoked paprika each
- ⅓ tsp ground coriander
- ¼ tsp onion granules
- 2 tbsp lemon juice or to taste
- 1 tsp tahini paste
- 1 tsp maple syrup
- 3 tbsp cilantro/fresh coriander finely chopped
- 1½ tbsp 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
*Nutritional information is automatically generated and should be considered as an estimate.
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!