Roasted Eggplant (Aubergine) Dip

Eggplant dip in purple bowl on white cloth with fresh cilantro in top and bottom left corners.

This delicious smoky roasted eggplant dip is full of flavour, super easy to make, ideal for entertaining or as a healthy snack. It's low in fat, vegan and uses the entire vegetable so nothing gets wasted.

Course Dip, Snack

Cuisine Middle Eastern Fusion

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 68kcal

Author Monika Dabrowski

Equipment

Food processor or high speed blender

Ingredients

1 medium/large eggplant approx. 400 g
1 garlic clove finely chopped
⅔ teaspoon cumin powder and smoked paprika each
⅓ teaspoon ground coriander
¼ teaspoon onion granules
2 tablespoons lemon juice or to taste
1 teaspoon tahini paste
1 teaspoon maple syrup
3 tablespoons cilantro/fresh coriander finely chopped
1½ tablespoons vegetable oil use half for brushing the eggplant
Fine sea salt and pepper to taste

Instructions

Preheat the oven to 375 F/ 190 C/ gas mark 5. Cut the eggplants in half lengthways, season and brush the open sides with a little oil (use approx. 1 tsp), place on a baking tray (open side up) and bake for about 35 minutes or until tender and nicely browned on top.
Remove from the oven and set aside to cool for 5 minutes. Roughly chop (with the skin), combine with the rest of the ingredients (including the remaining oil) and puree.
Adjust the seasoning if necessary, drizzle with a little more oil (optional), scatter sesame seeds over the top and sprinkle a little cayenne pepper for some heat if you like.

Notes

I recommend using the entire eggplant: pulp and skin.
Cooking times may vary depending on the size of your eggplant.
Use either a food processor or high speed blender (for a super smooth finish) to puree the ingredients.
Chill the dip for at least 30 minutes before serving, if possible.
Keep refrigerated in an airtight container for up to 2 days.
Serve with pita bread, raw vegetables or grilled meat.
Not suitable for freezing.

Nutrition