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This delicious Mediterranean inspired dip made with creamy roasted eggplant, lemon juice, tahini, garlic, cumin and herbs is the perfect snack or appetizer for entertaining.
To make it even richer and creamier, we drizzle omega-3 rich Udo’s Oil from Flora and top it off with fresh herbs, olives, and pine nuts for a flavor-packed dip you’ll make again and again.
Ingredients You’ll Need (For the Dip)
Eggplant: For convenience, larger varieties of eggplants are best. The big, dark purple eggplants, found in most grocery stores, called globe eggplants (or American Eggplants), are perfect for this recipe. But you can use any type of eggplant you like.
Whichever variety you choose, when buying, look for eggplants that are firm to the touch and feel heavy for their size. They should also be free of bruises and soft spots.
Healthy tip: Eggplants are rich in fiber and antioxidants, and are also a good source of vitamins C, K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium.
Garlic: One large clove will give you the right amount of garlic flavor. But if you’re a real garlic lover, throw in another.
Tahini: Tahini is a creamy sesame paste condiment used throughout the Middle East that adds a lovely toasty creaminess to this dip. If you’re allergic to sesame seeds, omit this ingredient.
Lemon: Fresh and tangy lemon juice adds some bright citrusy flavor. You can enhance the flavor even more by adding the zest too. A small lemon is all you’ll need. If you’re adding the zest, it’s best to use an organic lemon.
Salt + Spices: Cumin + paprika adds some nice flavor to this dip. Adding salt to taste will balance all the flavors.
Udo’s Oil 3·6·9 Blend: Adding this certified organic nutty, and buttery tasting oil made of a blend of oils, including organic flax, sesame, and sunflower seed oils, gives this dip a rich and creamy texture.
This genius blend also adds a boost of plant-based omega-3 essential fatty acids and provides 6 grams of omega-3 fatty acids per serving.
Fish like salmon are some of the richest sources of omega-3 fatty. But Udo’s Oil is a great plant-based and vegan-friendly boost. Even if you eat fish, it’s a wonderful healthy oil blend to add to your diet.
Sustainably sourced, add Udo’s Oil to smoothies, soups, salad dressings and more.
Buy Udo’s Oil 3·6·9 Blend here.
Try These Optional Garnishes
This dip is delicious on its own, but if you’re serving it to guests, layering it with garnishes can take the flavor over the top.
Garnishes also add some lovely contrasting texture!
Here are some of our favorites:
- Sun-dried tomatoes
- Chopped Kalamata olives (pitted)
- Crumbled vegan feta cheese
- Herbs like basil, parsley or cilantro.
- Pine nuts or toasted sesame seeds
- A drizzle of Udo’s Oil
How to Cook the Eggplant
Get the Oven Ready: Move your oven rack to the center of the oven and preheat the oven to 400 degrees.
Prep the Eggplant: Rinse and dry the eggplant (or eggplants) pat dry and rub with olive oil. Then place it on a foil wrapped baking pan (parchment paper works well too). Poke a few holes in each eggplant with a fork to allow steam to escape while cooking.
Bake the Eggplant: An average sized eggplant will take about 35 to minutes to cook. It should be fork tender. Larger eggplants may need more cooking time.
Once cool enough to handle (about 5-10 minutes), cut the eggplant in half and use a spoon to scoop out the flesh into a bowl.
Now you’re ready to make the dip!
How to Make this Eggplant Dip
Before using either method, have your garnishes ready for topping the dip before serving.
Bowl Method: Put the eggplant in a bowl and mash with a fork. Once mashed, mix in the other ingredients, including the garlic, tahini, lemon juice, Udo’s Oil, herbs, salt and spices.
Food Processor/Blender Method: Place the eggplant and all other dip ingredients (except garnishes) in the blender. If you want a silky textured dip, blend until all the ingredients are a smooth consistency and fully combined.
How to Garnish + Serve
Spread eggplant dip in a shallow bowl good for dipping and make little wells with the back of a spoon.
Then add garnishes like sundried tomatoes, chopped olives, and fresh herbs like basil and parsley.
You can serve this eggplant dip with cut veggies. Cucumbers, broccoli, carrot, sticks, celery, and bell peppers are all great choices.
Crackers, toasted sourdough slices, and sesame breadsticks are a perfect match for this dip as well
And you can’t ever go wrong with pita chips! To make your own, rub pita bread with a little olive oil, season with salt, cut into triangles and bake at 325 degrees for 10 minutes or until hard and crunchy.
Tips + Substitutions
- Get Grilling: Grilling the eggplants instead of roasting can give this dip another layer of flavor. Prep them the same way as instructed in the recipe and grill them whole over high heat until soft and fork tender.
- Add a Smoky Flavor: To add a smoky flavor without grilling, substitute paprika with a smoked paprika. Adding smoked sea salt instead of plain salt is another way to add smoked flavor.
- Put a Twist on Garlic: Add roasted garlic rather than raw.
- Add More Herbs: Try any fresh herbs you like parsley, basil, or cilantro
- Spice it Up!: Add a dash of hot sauce or pinch of cayenne pepper. Whatever spicy addition you want to try, start slow and add more to taste until you get to the heat level you like.
Storing Tip: You can make this dip a day or two ahead of serving, but be sure to keep it refrigerated. Let it come to room temperature before serving and within 3 days.
Get The Recipe!
Vegan Eggplant Dip
Ingredients
- INGREDIENTS FOR THE DIP
- 2 large eggplants about 1 pound each
- 2 large garlic cloves minced
- 1/4 cup of tahini
- 1/4 cup Udo's Oil + more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika use smoked paprika for a smokey flavor!
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ cup lemon juice
- ¼ cup chopped fresh parsley packed + more for garnish
- GARNISHES (optional)
- sliced sun-dried tomatoes
- chopped Kalamata olives pitted
- basil + parsley
- pine nuts or toasted sesame seeds
- cayenne pepper
- Udo's Oil
DIRECTIONS
- Prep: Preheat the oven to 425.
- Roasting the Eggplants: Poke the eggplants with a fork and place on a baking sheet.
- If the eggplants are large, you can cut them in half lengthwise and bake them face down on a parchment or silicone mat lined baking sheet.
- Bake until fork tender - about 30-35 minutes.
- Once done, allow the eggplant to cool for 5-7 minutes before handling. Then with a fork, scrape the flesh from the eggplant into a bowl, discarding the skin.
- Making the Dip: In a blender or food processor, blend the eggplant, tahini, Udo’s oil, lemon juice, garlic, cayenne, paprika, cumin and salt until smooth and creamy.
- For more texture, instead simply place all the ingredients in the bowl and mash with a fork until you get the texture you’re happy with.
Notes
💡 Visit FloraHealth.com for Udo’s Oil 3·6·9 Blend
