Who doesn’t love a delicious dip? This roasted eggplant dip recipe is the perfect appetizer for any occasion. Made with tahini, garlic, fresh parsley, and a medley of seasonings, this eggplant dip has all the flavors you need to make your guests happy. Serve with veggies or crackers to enjoy while dinner is cooking. Perfect for weekly meal prep!
Healthy eggplant dip recipe
Making a delicious and healthy dip doesn’t have to be hard and complicated. If you plan it right, you can end up with a yummy dip (or 2) that’s ready in just minutes.
I recently came across the most beautiful eggplant globes. They were so fresh and perfect that I just had to buy them. And what better way to use eggplants than to make a few dips?
Roasted eggplant dip is a delicious, healthy alternative to traditional dips you are probably used to. It’s perfect to make as a part of your weekly meal prep and can easily be served as an appetizer or snack throughout the week.
It will quickly become a family favorite!
Making this roasted eggplant dip is super easy to make.
Here’s a bit more about what I used:
- Eggplants: The base of this delicious dip. Eggplants are full of vitamin C, vitamin K, and fiber. They taste great roasted with a slightly smokey flavor. You’ll need 2 medium-sized ones (about 2 pounds).
- Olive Oil: Used to roast the eggplants and to add a delicious flavor.
- Tahini: A sesame paste that adds creaminess and a nutty flavor to the eggplant dip. It can be found in most grocery stores or specialty ethnic markets.
- Garlic: This herb packs a punch of flavor, complementing eggplant perfectly. We’ll use 1-2 cloves, depending on how garlicky you like it.
- Lemon Juice: Brightens up the eggplant dip and adds an extra layer of tartness that cuts through the creaminess of the eggplant and tahini.
- Parsley: Fresh parsley leaves add a hint of herby goodness, plus some much-needed color!
- Seasonings: I like to use a combination of salt, pepper, paprika, and cumin. Feel free to play around with the seasonings to find it just right for your tastebuds.
Kitchen tools required
Here’s a bit more information about what I used to make this eggplant dip.
- Baking Sheet
- Parchment Paper
- Fork (or Potato Masher)
For measuring, you will need 1/4 cup, a tablespoon, and a teaspoon.
How to make roasted eggplant dip with tahini
Start out by preheating your oven to a sizzling 400°F and cover the baking sheet with parchment paper.
Prep the eggplants by slicing them lengthwise and brushing (or drizzling) with olive oil on the exposed side before transferring them face-down onto the prepared pan.
Cook the eggplant for 40 minutes. After roasting, allow it to cool for about 15 minutes.
Once the roasted eggplant has cooled down enough to touch, scrape the inside of the eggplant with a fork into a bowl and mash until the eggplant is almost a paste-like consistency.
Add the rest of the ingredients, along with the seasonings, to the eggplant and stir together until everything is well combined.
Then add some fresh chopped parsley and a drizzle of extra virgin olive oil for an extra bit of flavor!
Below are some common eggplant dip questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Do you soak eggplant before roasting?
Yes, soaking eggplant in salt water before roasting can help draw out the bitterness and give you a better-tasting eggplant. All it takes is salting and soaking for about 30 minutes prior to cooking. But it’s not necessary!
What can I use in place of tahini?
If you don’t have tahini, you can try using another nut butter like almond butter or even hummus.
What’s the difference between eggplant dip and hummus?
Hummus is made with chickpeas, while eggplant dip is made with eggplant. You may also find eggplant dip to be more earthy than the classic hummus, but both are incredibly delicious!
Can roasted eggplant dip be served cold?
Yes, this veggie dip tastes great when served cold or at room temperature.
What do I serve with this dip?
This eggplant dip is delicious served with veggie sticks, crackers, and bread crostini!
Can this recipe be frozen?
Yes, eggplant dip can be frozen for up to 2 months in an airtight container. Before serving, thaw it in the refrigerator overnight and then let it come to room temperature.
Leftover eggplant dip can be stored in an airtight container for up to 5 days in the refrigerator. It also freezes well for up to two months!
If you liked this recipe, you’ll want to try these!
Here are some of my favorite dip recipes you should make next. Enjoy!
- Whipped Feta With Hot Honey
- Healthier Buffalo Chicken Dip
- Easy Avocado Feta Dip
- Thai Peanut Hummus
- Healthy Tzatziki Sauce Recipe
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2 globe eggplants ~2lbs
- 2 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tbsp fresh parsley
- Preheat oven to 400F and line baking sheet with parchment paper.
- Cut eggplants in half long way and brush open side with olive oil.
- Place face side down on baking sheet and bake for 40 minutes. Let cool 15 minutes.
- Scrape meat out from eggplants using a fork. Mash with fork or potato masher until smooth (alternatively use a food processor to pulse).
- Add in tahini, lemon juice, garlic, cumin, salt and parsley. Mix until all combined.
- Optional: top with olive oil and chopped parsley.
- Serve with crostini, crackers, or veggies!
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