Smoky Aubergine Dip
Elevate your appetizer game with this Smoky Aubergine Dip, a rich and velvety crowd-pleaser infused with bold Mediterranean flavors. Featuring roasted aubergines (eggplants) with perfectly charred skins for a deep, smoky essence, this creamy dip is blended with tahini, zesty lemon, garlic, and a hint of ground cumin for an irresistible balance of earthy, tangy, and nutty notes. Garnished with vibrant smoked paprika and fresh parsley, it’s as visually stunning as it is delicious. Perfect as a spread for pita bread, a dip for raw vegetables, or a standout addition to a mezze platter, this recipe is quick to prepare, vegan-friendly, and ideal for entertaining. Whether served at room temperature or chilled, this smoky eggplant dip is guaranteed to impress with every scoop.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 2 tablespoons olive oil
- 2 large garlic cloves
- 3 tablespoons tahini
- 1 medium lemon
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 0.5 teaspoons smoked paprika (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pierce the aubergines several times with a fork to prevent them from bursting in the oven.
Place the aubergines on a baking sheet and roast in the preheated oven for about 35-40 minutes, turning halfway through. The skins should be charred, and the insides should feel soft when done.
While the aubergines are roasting, peel and finely chop the garlic cloves.
Once roasted, let the aubergines cool until they are safe to handle. Then, slice them in half lengthwise and scoop out the flesh into a colander to drain any excess liquid. Let it sit for a few minutes.
In a medium mixing bowl, combine the drained aubergine flesh, olive oil, chopped garlic, tahini, juice of one lemon, ground cumin, salt, and black pepper.
Using a fork or an immersion blender, mix everything until you have a smooth and creamy consistency.
Taste and adjust the seasoning if needed, adding more lemon juice or salt to preference.
Transfer the dip into a serving bowl and garnish with a sprinkle of smoked paprika and finely chopped fresh parsley.
Serve at room temperature or chilled with pita bread, crackers, or sliced vegetables.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 36.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3623 mg | 279% | |
| Iron | 16076.1 mg | 89312% | |
| Potassium | 2711 mg | 58% | |
*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.
