Roast Eggplant Dip
Transform your snack game with this smoky, velvety Roast Eggplant Dip, a Mediterranean-inspired classic bursting with bold flavors and wholesome ingredients. Perfectly roasted eggplants and garlic create a luscious base, enhanced by creamy tahini, zesty lemon juice, and a hint of smoky paprika. The addition of ground cumin layers in earthy warmth, while fresh parsley and optional pomegranate seeds add a vibrant finishing touch. Ready in under an hour, this dip is as versatile as it is delicious—serve it as a crowd-pleasing appetizer with pita bread, crackers, or crisp veggies. Packed with plant-based goodness and packed with flavor, this roast eggplant dip is a true entertaining essential!
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Recipe Information
Ingredients
- 2 large eggplant
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley
- 2 tablespoons pomegranate seeds (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the eggplants and prick them a few times with a fork to allow steam to escape while roasting.
Place the eggplants and unpeeled garlic cloves on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the garlic cloves to keep them from drying out.
Roast in the oven for about 40 minutes, turning the eggplants halfway through, until the eggplants are soft and their skins are charred and wrinkled.
Remove the baking sheet from the oven and let the eggplants cool until they can be handled.
Peel the skin off the eggplants and scoop out the flesh into a mixing bowl. Discard the skins.
Squeeze the roasted garlic cloves out of their skins and add them to the bowl with the eggplant.
Add the remaining 1 tablespoon of olive oil, lemon juice, tahini, ground cumin, smoked paprika, salt, and black pepper to the bowl.
Using a fork, potato masher, or food processor, mash or blend the mixture until smooth or your desired consistency is achieved.
Taste and adjust seasoning if necessary, adding more salt, lemon juice, or spices to suit your preference.
Transfer the dip to a serving bowl and garnish with chopped parsley and pomegranate seeds (if using).
Serve with pita bread, crackers, or fresh vegetables. Enjoy!
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 49.7 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2487 mg | 191% | |
| Iron | 10720.1 mg | 59556% | |
| Potassium | 3298 mg | 70% | |
*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.
