Low Sodium Smoky Aubergine Dip
Delight your taste buds with this Low Sodium Smoky Aubergine Dip — a healthy, flavorful twist on a classic Middle Eastern favorite. This velvety dip features roasted aubergine (eggplant) as its star, enhanced by the rich nuttiness of tahini, the warm earthiness of smoked paprika, and the vibrant zing of fresh lemon juice. With no added salt, this recipe is perfect for those watching their sodium intake while still enjoying bold, smoky flavors. Ready in just under an hour, it's a breeze to prepare, with the aubergines roasted until perfectly tender before blending into a silky, irresistible spread. Garnish with fresh parsley and optional pomegranate seeds for a pop of color and sweetness. Serve it with crunchy veggie sticks, warm pita, or your favorite crackers for a crowd-pleasing appetizer that's both nutritious and delicious.
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Recipe Information
Ingredients
- 2 large Aubergines (eggplants)
- 3 tablespoons Olive oil
- 2 tablespoons Tahini
- 2 tablespoons Fresh lemon juice
- 2 large Garlic cloves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh parsley
- to taste Black pepper
- 2 tablespoons Optional: Pomegranate seeds
Instructions
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper. Slice the aubergines in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Brush 2 tablespoons of olive oil all over the cut sides of the aubergines. Place them, cut side down, on the baking sheet.
Roast the aubergines in the preheated oven for 35 to 40 minutes or until the skin is wrinkled and the flesh is very soft.
While the aubergines are roasting, peel the garlic cloves and roughly chop the parsley.
Remove the aubergines from the oven and let them cool slightly. Once cool enough to handle, scoop the flesh from the skin into a food processor.
Add the remaining 1 tablespoon of olive oil, tahini, lemon juice, garlic, smoked paprika, and cumin to the food processor.
Blend the mixture until smooth, scraping down sides as needed. Taste and season with black pepper to taste.
Transfer the dip to a bowl and garnish with chopped parsley and, if using, pomegranate seeds for added texture and a burst of sweetness.
Serve the smoky aubergine dip with fresh vegetable sticks, pita bread, or crackers.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 39.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2456 mg | 189% | |
| Iron | 10718.8 mg | 59549% | |
| Potassium | 2680 mg | 57% | |
*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.
