Eggplant or Aubergine Dip
Dive into the smoky, velvety goodness of this Eggplant (Aubergine) Dip, a Mediterranean-inspired delight that's as nutritious as it is flavorful. Roasted to perfection, the eggplants take on a deep, caramelized flavor before being blended with creamy tahini, zesty lemon juice, aromatic garlic, and a hint of cumin for a dip that's irresistibly smooth and rich. This easy-to-make appetizer comes together in just 40 minutes and is perfect for any occasion, whether you’re hosting a party or enjoying a quiet evening at home. Garnish with a sprinkle of vibrant paprika and fresh parsley for a stunning presentation, and serve it with warm pita bread, crisp veggie sticks, or crunchy crackers. Whether you call it eggplant or aubergine, this versatile recipe is a must-try for lovers of healthy, plant-based snacks.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 large garlic cloves
- 0.5 teaspoons salt
- 0.5 teaspoons ground cumin
- 0.25 teaspoons paprika (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Pierce the skin of the eggplants several times with a fork to allow steam to escape while roasting.
Place the eggplants on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, turning them halfway through, until the skin is wrinkled and the eggplants are soft and collapsing.
While the eggplants are roasting, peel and mince the garlic cloves finely.
Remove the roasted eggplants from the oven and let them cool for 5-10 minutes, just until they are safe to handle.
Once cooled, cut the eggplants in half lengthwise and scoop out the flesh using a spoon. Discard the skins.
Place the eggplant flesh into a food processor or blender. Add olive oil, tahini, lemon juice, minced garlic, salt, and ground cumin.
Blend the mixture until smooth and creamy. Taste and adjust seasoning if needed (e.g., add more salt or lemon juice).
Transfer the eggplant dip to a serving bowl. If desired, drizzle with a little olive oil and sprinkle with paprika and chopped parsley for garnish.
Serve the dip warm or at room temperature with pita bread, crackers, or fresh vegetable sticks.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 22.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2403 mg | 185% | |
| Iron | 10717.0 mg | 59539% | |
| Potassium | 1608 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.
