Wednesday, July 24, 2024
HomeNutritionRoasted Eggplant Dip - Sharon Palmer, The Plant Powered Dietitian

Roasted Eggplant Dip – Sharon Palmer, The Plant Powered Dietitian

Name upon the wealthy, earthy flavors of roasted eggplant to create this straightforward, craveable 100% plant-based dip, which incorporates solely 7 components (not counting pantry staples). Simply slice an eggplant in half, roast it, then scoop out the flesh right into a blender with smoked paprika, olive oil, lemon juice, and tahini, hit the button, after which combine in sliced olives by hand. You’ll be rewarded with a scrumptious smoky Roasted Eggplant Dip as your deal with. I like to make use of sliced black kalamata olives on this dip, however you too can use odd canned black olives and even sliced inexperienced olives. Strive serving it with crusty entire grain toast or crisp bread for the proper appetizer for any event! This eggplant olive dip recipe can be scrumptious slathered over sandwiches or veggie burgers, served with pita bread, and unfold in wraps; or scooped over a tomato salad, grain bowl, or lentil patties. It’s additionally the proper potluck, get together, or picnic recipe. Serve it in glass jelly jars, as pictured right here, or in your favourite pottery bowl.

Backyard Trace

Eggplant (additionally known as aubergine), that are a part of many conventional diets, together with Mediterranean, Japanese, and Indian cuisines, are notably straightforward to develop in heat climates, equivalent to my area in California. Simply a few hearty eggplant vegetation can hold me stocked with this attractive purple produce all summer time lengthy! In actual fact, the eggplant featured on this recipe got here from my summer time backyard. You can even discover quite a lot of eggplants in numerous colours, from white to fuchsia to deep black purple—even in variegated colours!

Diet Notes

This recipe supplies a wholesome gluten free vegan roasted eggplant dip choice, which can be full of vitamin, together with fiber, wholesome fat, and antioxidant compounds. You possibly can even pile on extra vitamin by serving it with contemporary sliced greens, equivalent to carrot, broccoli, zucchini, or celery; or serving it with a nutritious salad, grain bowl, or veggie burger. Reasonable in energy, but wealthy in vitamins, you possibly can be ok with serving this roasted eggplant dip as an appetizer, sauce, or dip in your wholesome plant-based desk.

Step-By-Step Information:

Simply reduce the eggplant in half, drizzle with olive oil, and roast it till comfortable.
Scoop out the flesh of the eggplant, and add to the blender or meals processor with olive oil, lemon juice, tahini, smoked paprika, and thyme and course of till clean.
Stir in sliced olives, and serve together with your favourite bread or crackers!


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Name upon the wealthy, earthy flavors of roasted eggplant to create this craveable, gluten free, vegan Roasted Eggplant Dip, which additionally contains smoked paprika, lemon juice, tahini, and sliced olives.

  1. Preheat oven to 400 F.
  2. To Roast Eggplant, spray a baking dish with non-stick cooking spray. Trim ends of eggplant and slice in half lengthwise. Place reduce facet down on a baking dish. Drizzle floor with 1 teaspoon olive oil. Place in oven on prime rack and roast for about 25-Half-hour, till eggplant may be very comfortable to the contact. Take away from oven and permit to chill barely.
  3. In the meantime, assemble all the components to arrange dip. Add 1 tablespoon olive oil, lemon juice, garlic, tahini, smoked paprika, thyme, and black pepper into the container of a small blender or meals processor. Scoop out the flesh of the eggplant with a spoon and add to the container. Course of a couple of minutes till clean and creamy.
  4. Take away dip from the blender and place in a small bowl. Stir in sliced olives.
  5. Makes about 1 cup (4 ¼-cup servings).
  6. Serve instantly or chill till serving time. Scrumptious served with entire grain crackers, greens, or tortilla chips, or as a variety on sandwiches, toast, or wraps.

  • Prep Time: 10 minutes
  • Cook dinner Time: Half-hour
  • Class: Dip
  • Delicacies: Mediterranean, American


  • Serving Measurement: 1/4 cup
  • Energy: 56
  • Sugar: 1 g
  • Sodium: 169 mg
  • Fats: 4 g
  • Saturated Fats: 0.5 g
  • Carbohydrates: 4 g
  • Fiber: 2 g
  • Protein: 1 g
  • Ldl cholesterol: 0 mg

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