Garden Hint
Eggplant (also called aubergine), which are part of many traditional diets, including Mediterranean, Japanese, and Indian cuisines, are particularly easy to grow in warm climates, such as my region in California. Just a couple of hearty eggplant plants can keep me stocked with this gorgeous purple produce all summer long! In fact, the eggplant featured in this recipe came from my summer garden. You can also find a variety of eggplants in different colors, from white to fuchsia to deep black purple—even in variegated colors!
Nutrition Notes
This recipe provides a healthy gluten free vegan roasted eggplant dip option, which is also packed with nutrition, including fiber, healthy fats, and antioxidant compounds. You can even pile on more nutrition by serving it with fresh sliced vegetables, such as carrot, broccoli, zucchini, or celery; or serving it with a nutritious salad, grain bowl, or veggie burger. Moderate in calories, yet rich in nutrients, you can feel good about serving this roasted eggplant dip as an appetizer, sauce, or dip on your healthy plant-based table.
Step-By-Step Guide:
Description
Call upon the rich, earthy flavors of roasted eggplant to create this craveable, gluten free, vegan Roasted Eggplant Dip, which also includes smoked paprika, lemon juice, tahini, and sliced olives.
- Preheat oven to 400 F.
- To Roast Eggplant, spray a baking dish with non-stick cooking spray. Trim ends of eggplant and slice in half lengthwise. Place cut side down on a baking dish. Drizzle surface with 1 teaspoon olive oil. Place in oven on top rack and roast for about 25-30 minutes, until eggplant is very soft to the touch. Remove from oven and allow to cool slightly.
- Meanwhile, assemble all of the ingredients to prepare dip. Add 1 tablespoon olive oil, lemon juice, garlic, tahini, smoked paprika, thyme, and black pepper into the container of a small blender or food processor. Scoop out the flesh of the eggplant with a spoon and add to the container. Process a few minutes until smooth and creamy.
- Remove dip from the blender and place in a small bowl. Stir in sliced olives.
- Makes about 1 cup (4 ¼-cup servings).
- Serve immediately or chill until serving time. Delicious served with whole grain crackers, vegetables, or tortilla chips, or as a spread on sandwiches, toast, or wraps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1/4 cup
- Calories: 56
- Sugar: 1 g
- Sodium: 169 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Try some of my favorite plant-based dips:
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