Vegan Smoky Aubergine Dip
Indulge in the bold, earthy flavors of this Vegan Smoky Aubergine Dip, a healthy and versatile appetizer that's perfect for any occasion. Made with roasted aubergines (eggplants) to achieve a deep, smoky flavor, this creamy dip is blended with a luscious mix of tahini, extra-virgin olive oil, and freshly squeezed lemon juice, then elevated with hints of smoked paprika, cumin, coriander, and minced garlic. This plant-based recipe is easy to prepare, with just 15 minutes of prep time and minimal ingredients, yet it delivers a gourmet-quality dip that's both gluten-free and dairy-free. Serve it as a centerpiece for your next party, paired with pita bread, crisp vegetable sticks, or crackers, and garnish with a sprinkle of fresh parsley for a vibrant, professional touch. Delicious, nutrient-packed, and effortlessly satisfying, this smoky aubergine dip is a must-try for fans of Mediterranean-inspired vegan recipes.
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons tahini
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon smoked paprika
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley (finely chopped, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Rinse the aubergines under cold water and pat them dry. Pierce each aubergine several times with a fork, ensuring the steam can escape during roasting.
Place the aubergines on a baking sheet lined with parchment paper. Roast them in the oven for about 35 to 45 minutes, or until the skin is wrinkled and the flesh is tender when pierced with a knife.
Remove the aubergines from the oven and let them cool slightly. Once they are cool enough to handle, slice them open and scoop out the flesh into a medium-sized mixing bowl.
Add the olive oil, tahini, lemon juice, smoked paprika, minced garlic, ground cumin, ground coriander, salt, and black pepper to the aubergine flesh. Mix well to combine all the ingredients.
Use an immersion blender or transfer the mixture to a food processor. Blend until smooth and creamy. Taste and adjust the seasoning if necessary.
Transfer the dip to a serving bowl. Garnish with finely chopped fresh parsley.
Serve with your choice of accompaniments such as vegetable sticks, pita bread, or gluten-free crackers.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 8.4 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3552 mg | 273% | |
| Iron | 16074.9 mg | 89305% | |
| Potassium | 899 mg | 19% | |
*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.
