Soy-Free Smoky Aubergine Dip
Indulge in the rich and smoky flavors of this Soy-Free Smoky Aubergine Dip, a delightful twist on the classic baba ganoush. Perfect for plant-based eaters or those avoiding soy, this dip features roasted eggplants with charred skin for an irresistible smokiness, blended with creamy tahini, zesty lemon juice, and garlic for a balanced burst of flavor. Enhanced with the warmth of smoked paprika and cumin, every bite delivers a harmonious blend of spices. Ready in just under an hour, this easy, gluten-free recipe pairs beautifully with pita bread, chips, or fresh veggie crudités, making it a crowd-pleasing appetizer or snack. Garnished with vibrant fresh parsley, it’s a perfect dip to elevate your next gathering or enjoy solo as a guilt-free treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 2 tablespoons lemon juice
- 3 tablespoons tahini (sesame paste)
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Prick the eggplants several times with a fork or small knife. This helps release steam and prevents the eggplants from bursting.
Place the eggplants directly on the oven rack, with a baking sheet below to catch any drips. Roast for 40-45 minutes, turning occasionally, until the eggplants are very soft and the skins are charred.
Remove the eggplants from the oven and let them cool slightly, until they are easy to handle.
Once cooled, cut the eggplants open and scoop the flesh into a mixing bowl, discarding the skins.
Minch the garlic cloves finely and add it to the bowl with the eggplant flesh.
Add the lemon juice, tahini, olive oil, smoked paprika, cumin powder, salt, and black pepper to the bowl.
Using a fork or potato masher, mix and mash the ingredients together until well combined and creamy. Alternatively, you can use a food processor for a smoother texture.
Taste the dip and adjust seasoning as necessary, adding more salt, lemon juice, or smoked paprika to taste.
Garnish with chopped fresh parsley before serving.
Serve the dip with warm pita bread, chips, or fresh vegetable crudités.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 36.8 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2672 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.
