Eggplant Dip
🍆 Move over, hummus! This silky smooth eggplant dip is about to become your new favorite. Ready in just 40 minutes with perfectly roasted eggplant, creamy Greek yogurt, and nutty tahini. So versatile you'll want to put it on everything!
Servings 4 -6
Calories 130kcal
Ingredients
- 3 medium-sized or 2 large eggplant
- 2 tbsp. olive oil
- 4 cloves of garlic
- juice of 1 lemon
- 2 tbsp. tahini
- 1/4 cup greek yogurt
- 1/4 cup vegan or regular parmesean cheese
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. oregano
- 1 tsp paprika + more to taste
- 1/2 tsp red chili flakes
- 2 tsp sea salt
- 1/2 tsp black pepper
- Serve with cracker veggies or pita bread
Instructions
- Preheat oven to 400F and line 2 baking sheets with parchment paper.
- Cut your eggplant width-wise into 1 1/2 inch pieces and lay them evenly onto your baking sheets. Brush each piece lightly with olive oil and bake for 3o minutes till golden and reduced by 1/4 in size. Tip, let the eggplant cool and squeeze each piece till no moisture comes out and set aside.
- To a food processor, add all the ingredients and then add the eggplant at the end.
- Blend till combined and serve with veggies, crackers or pita bread!
Video
Notes
Eggplant: If you are not a fan of eggplant then this right might not be for you but honestly the flavors in this dish are so wonderful you can't taste the eggplant very prominently. The consistency is so thick and creamy, it's truly wonderful.
Onion: If you do not want to use onion powder, then use 1 small onion, that's been cooked down. You want the moisture to be limited.
Garlic: If you do not want to use garlic powder, then use 3-4 garlic cloves, that's been cooked down (you can do this when you cook the onion down too). You want the moisture to be limited.
The heat from Spice: If you are sensitive to spice, then omit the chili flakes or just add to taste.
Storage: This dip will last up to 1 week in a tightly sealed container in the fridge.
Nutrition
Serving: 6 | Calories: 130kcal | Carbohydrates: 10.4g | Protein: 4.4g | Fat: 9.1g | Saturated Fat: 2g | Polyunsaturated Fat: 1.8g | Cholesterol: 3.9mg | Sodium: 841.4mg | Fiber: 2.4g | Sugar: 3.2g
