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Smoky Roasted Eggplant Dip

This creamy, garlicky and smoky roasted eggplant dip is the perfect snack. Spread it on toast, use it as a dip for crudités or add to a buddha bowl.

Smoky Roasted Eggplant Dip #eggplant #aubergine #vegan #recipe #dip

This eggplant dip is really simple to make and is a great way to use up some summer produce!

It comes together in 40 minutes and is naturally gluten free and obviously vegan!

Eggplant is one of my favourite vegetables but truth is I sadly don’t eat it as much as I would like!

My mum doesn’t like it (one day I’ll convert her) so I tend to only eat it when I’m cooking for myself.

Smoky Roasted Eggplant Dip #eggplant #aubergine #vegan #recipe #dip

This recipe starts by roasting the eggplant. We pierce and slice the eggplants in half length ways, brush in some oil and place in the oven for 25 minutes. 

The eggplant gets roasted until it is deflating, the skin is wrinkled and the flesh is super soft.

At this point the flesh gets scooped out and put into a food processor with the remaining ingredients. 

To the roasted eggplant we add garlic, salt, lemon, smoked paprika, tahini, and yoghurt (the yoghurt is optional but makes this dip extra creamy!).

Smoky Roasted Eggplant Dip #eggplant #aubergine #vegan #recipe #dip

The inspiration behind this recipe is baba ganoush. However because this isn’t a traditional baba ganoush recipe with regards to the method and ingredients I haven’t called it that.

I’m a huge fan of baba ganoush but 1. I don’t have a hob that allows me to grill on an open flame and 2. I love adding different spices and add ons!

All we need for this eggplant dip is an oven and a food processor so if you have those this dip can be yours! 

Smoky Roasted Eggplant Dip #eggplant #aubergine #vegan #recipe #dip

I am a hummus addict, I eat it pretty much every day. But it’s nice to switch it up and that’s when I’ll make something like this eggplant dip!

I’ve been enjoying it on toasted sourdough, with cucumber sticks and on a baked potato! And also by the spoonful because it’s so hard not to!

This eggplant dip is quite garlicky, I am one of those people who will always double the garlic in a recipe I make.

Because, can you really ever have enough garlic? I don’t think so. But if you don’t want it super garlicky use 1-2 cloves.

Smoky Roasted Eggplant Dip #eggplant #aubergine #vegan #recipe #dip

For more vegan dips you may enjoy these:

Spicy piri piri hummus

Roasted red pepper hummus

For more eggplant recipes you may enjoy this marinated teriyaki eggplant or roasted aubergine and chickpea curry!


As always if you make this smoky roasted eggplant dip be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


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Smoky Roasted Eggplant Dip #eggplant #aubergine #vegan #recipe #dip

Smoky Roasted Eggplant Dip

Yield: 1.5 cups
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Creamy, garlicky and smoky roasted eggplant dip! Add it to sandwiches, salads or as a dip for toasted pitta and crudites. It's naturally gluten free and vegan.

Ingredients

  • 2 eggplants/aubergines (~500g)
  • 3 garlic cloves
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1-2 tbsp unsweetened vegan yoghurt/creme fraiche (optional)

Topping

  • Handful flat leaf parsley
  • 2 tsp sesame seeds
  • 6 cherry tomatoes

Instructions

  1. Preheat oven to 200C/400F.
  2. Slice eggplants in half length ways, pierce the skin a few times and lightly coat in some oil. Place flesh side down on a baking tray and place in the oven for 35 minutes.
  3. The skin should be starting to deflate, be wrinkled and the flesh really soft. Place a knife through to check, leave in for a few more minutes if it needs it.
  4. Leave to cool and then scoop the flesh into a food processor using a spoon, discard the skins.
  5. Add roughly chopped garlic, salt, smoked paprika, tahini, lemon juice and olive oil.
  6. Blend until smooth, taste and season with some pepper. Add the yoghurt if using and blend once more.
  7. Serve straight away or place in the fridge, the flavours will meld if left longer.
  8. Top with chopped parsley, cherry tomatoes and sesame seeds!

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Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

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Jun

Wednesday 24th of June 2020

Thank you so much for this! I found this easier to make than other recipes I've seena and they came out really nice too

Philip Mardal

Tuesday 7th of April 2020

Can you freeze this dip?

Tamsin

Saturday 11th of April 2020

Hi Philip, I haven't tried to freeze this so I can't say for sure how it would react. Let me know if you try it, Tamsin xo

Sherwin

Wednesday 9th of October 2019

Hi Tamsin, I would like to make this for my wedding rehearsal dinner but I'm trying to make some dishes ahead. How long will this dip stay fresh in fridge before it starts splitting?

Tamsin

Thursday 10th of October 2019

Hi Sherwin, thank you for your comment. The dip would be fine 2-3 days in the fridge. What might be best is if you add the yoghurt when you're going to serve, or roast the aubergine a few days before and whizz it up on the day. Hope that helps! :) Tamsin xo

Michelle

Sunday 23rd of June 2019

Hi, you mention tahini but I don’t see it in the ingredient list.

Tamsin

Sunday 23rd of June 2019

Hi Michelle, thank you for pointing that out I must have missed it - amended it to say 1 tbsp tahini :) Tamsin xo

Sarah | Well and Full

Tuesday 18th of June 2019

Those roasted eggplants look BOMB!!

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