Easy Eggplant Aubergine Dip Sandwich Spread
Creamy, smoky, and bursting with wholesome flavor, this Easy Eggplant Aubergine Dip Sandwich Spread is the perfect recipe to elevate snacks, appetizers, or lunches. Made with roasted eggplants for a velvety texture and accented by a zesty mix of garlic, lemon juice, and a hint of smoked paprika, this dip offers a healthy and versatile way to enjoy plant-based eating. Optional tahini adds a nutty richness, while fresh parsley gives it a vibrant finish. Ready in under an hour and perfect as a warm dip or a chilled sandwich spread, this vegan-friendly delight is not only simple to make but also ideal for meal prep, as leftovers stay fresh in the fridge for days. Whether used as a party dip for pita bread and veggies or as a flavorful spread for wraps and sandwiches, this recipe is your new go-to for easy gourmet flair.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 2 tablespoons olive oil
- 2 large garlic cloves
- 2 tablespoons lemon juice
- 1 tablespoon tahini (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon ground cumin
- 0.25 teaspoon smoked paprika
- 2 tablespoons parsley (fresh, chopped)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Wash the eggplants and pierce them a few times with a fork to prevent them from bursting during baking.
Place the eggplants on the prepared baking sheet and roast them in the oven for 30-35 minutes, turning halfway, until the skins are wrinkled and the flesh is soft.
While the eggplants are roasting, peel the garlic cloves and set them aside.
Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes until easy to handle.
Cut the roasted eggplants in half lengthwise and scoop out the soft flesh with a spoon, discarding the skins.
Place the eggplant flesh, garlic, olive oil, lemon juice, tahini (if using), salt, cumin, and smoked paprika into a food processor or blender.
Blend the mixture until smooth and creamy. Taste and adjust seasonings as needed, adding more salt or lemon juice if desired.
Spoon the dip into a serving bowl and stir in the freshly chopped parsley for extra flavor and a pop of color.
Serve immediately as a warm dip or let it cool to room temperature and use as a sandwich spread. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 22.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
