Roasted Eggplant Aubergine Dip
Transform your snack game with this smoky and creamy Roasted Eggplant Aubergine Dip, a Mediterranean-inspired delight that’s as versatile as it is flavorful. Made from tender, oven-roasted eggplants, this dip combines the nutty richness of tahini, the bright tang of freshly squeezed lemon juice, and a fragrant hint of cumin, balanced with a drizzle of olive oil for a luscious texture. Finished with a touch of paprika and fresh parsley, this wholesome dip is perfect for pairing with warm pita bread, crispy crackers, or crunchy vegetables. Ready in under an hour, this healthy, vegan-friendly dish is ideal for hosting, meal prep, or simply elevating your everyday snacking.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 2 pieces Garlic cloves
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash the eggplants and pierce their skin several times using a fork to allow steam to escape while roasting.
Place the eggplants directly on a baking sheet and roast them in the oven for 35-40 minutes, turning them halfway through, until their skin is charred and the flesh is soft.
Once roasted, remove the eggplants from the oven and let them cool for about 10 minutes.
Peel off the charred skin from the eggplants and discard it. Place the softened eggplant flesh into a mixing bowl.
Mash the eggplant with a fork or use a food processor for a smoother texture.
Grate or finely mince the garlic cloves and add them to the mashed eggplant.
Stir in the tahini, lemon juice, olive oil, salt, and ground cumin. Mix until well combined and the dip is creamy. Taste and adjust seasoning if needed.
Transfer the dip to a serving bowl and garnish with a sprinkle of paprika and chopped fresh parsley.
Serve the roasted eggplant dip with pita bread, crackers, or fresh vegetables. Enjoy!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 22.1 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3555 mg | 273% | |
| Iron | 16074.3 mg | 89302% | |
| Potassium | 1679 mg | 36% | |
*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.
