Eggplant Aubergine Dip
This creamy and smoky Eggplant Aubergine Dip is a Mediterranean-inspired delight that's as versatile as it is delicious. Made with perfectly roasted eggplants, a touch of tahini, fresh lemon juice, and aromatic garlic, this dip boasts a velvety texture and a beautifully balanced flavor. A hint of cumin and a sprinkle of paprika elevate its earthiness, while a drizzle of olive oil and a garnish of fresh parsley add a touch of elegance. Perfect as a healthy appetizer or a flavorful spread, this dip is best served with warm pita bread, fresh veggies, or crunchy crackers. With just 10 minutes of prep and simple, wholesome ingredients, it’s an easy way to bring a taste of the Mediterranean to your table.
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Recipe Information
Ingredients
- 2 Large eggplants
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Tahini
- 2 Garlic cloves
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or aluminum foil.
Wash the eggplants and pierce them several times with a fork to allow steam to escape while roasting.
Place the eggplants on the prepared baking tray and roast in the preheated oven for 35-45 minutes, turning them halfway through. The eggplants should be completely soft and the skin slightly charred.
Remove the roasted eggplants from the oven and let them cool for 10-15 minutes until they are easy to handle.
Cut the eggplants in half lengthwise and scoop out the flesh using a spoon. Discard the skin.
Place the eggplant flesh in a fine mesh strainer or colander to drain excess liquid for 5 minutes to prevent the dip from becoming watery.
Transfer the drained eggplant flesh to a food processor. Add olive oil, tahini, garlic, lemon juice, cumin, and salt.
Blend the mixture until smooth and creamy. Taste and adjust seasoning as needed, adding more salt or lemon juice if desired.
Spoon the dip into a serving bowl. Drizzle with olive oil, sprinkle paprika on top, and garnish with fresh parsley if using.
Serve with pita bread, fresh vegetables, or crackers. Enjoy!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 29.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2460 mg | 189% | |
| Iron | 10719.2 mg | 59551% | |
| Potassium | 2780 mg | 59% | |
*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.
