Table of Contents
This roasted eggplant dip is smoky, creamy and shiny with lemon, made with oven-charred eggplant, candy roasted garlic, tahini and a spoonful of Greek yogurt.
Eggplant Dip At A Look
- ⏱ Prepared In: 55 minutes (principally hands-off roasting)
- 🍽 Serves: 4
- 🌱 Weight loss program: Vegetarian, gluten-free, nut-free (vegan and dairy-free when you skip the yogurt)
- 💪 Diet Highlights: Fibre from the eggplant, wholesome fat from tahini and olive oil, just a little protein increase from the Greek yogurt
- 🥕 Principal Elements: Eggplant, garlic, tahini, lemon, Greek yogurt, smoked paprika
- 🔥 Taste Profile: Smoky, creamy, nutty and lemony, with candy roasted garlic and a mild heat from cumin
- 🧊 Meal-Prep Pleasant: Retains 5 days within the fridge and tastes even higher on day two
- Greatest Served With: Toasted sourdough, pita bread, crackers or crunchy veggies
One of the best factor about this eggplant dip is the smoky taste and silky texture. The eggplants roast entire at a extremely excessive warmth till the skins are blackened and wrinkly and the flesh has utterly collapsed, which sounds such as you’ve burnt them however is precisely what you need. From there, it’s roasted garlic for sweetness, tahini for that nutty richness, lemon to brighten it up, and a spoonful of Greek yogurt that makes it creamy with out feeling heavy.
This wholesome eggplant recipe sits someplace between a Center Japanese baba ghanoush and a Greek eggplant dip, and truthfully, I believe it takes the most effective bits of each.
It’s the one I make once I’m having individuals over as a result of it’s low-cost, it may be made a day or two forward, and it’s at all times the primary bowl to be scraped clear.
👩🍳 You may additionally like these dip recipes:
→ Whipped Feta Dip
→ Tzatziki Sauce
→ Cashew Pumpkin Hummus
→ Salsa Tatemada (Charred Roasted Salsa)
→ Smoked Salmon Dip
→ Fried Pickle Dip
→ Cowboy Caviar
→ Buffalo Hen Dip
What You’ll Want
Here’s what you’ll want for this roasted eggplant dip recipe. Discover the total measurements within the recipe card beneath.
- Eggplants (aubergines): Go for giant, agency, shiny ones that really feel heavy for his or her measurement. The charred pores and skin is the place all of the smoky taste comes from, so don’t fear once they look a bit scary popping out of the oven.
- Garlic: Roasted in its pores and skin, wrapped in foil. It turns mushy, candy and nutty, which is a lot nicer right here than uncooked garlic. Should you’re a garlic lover, roast a few additional cloves.
- Tahini: Provides the dip its creamy physique and toasty sesame taste. Use a runny, lighter-colored tahini when you can, and provides the jar a great stir first as a result of the oil separates.
- Contemporary lemon juice: Brightens the whole lot and balances the richness. Bottled simply doesn’t style the identical right here.
- Further-virgin olive oil: Within the dip for silkiness and on prime for serving. A fruity, good-quality one makes an actual distinction in a easy recipe like this.
- Floor cumin and smoked paprika: A bit heat and a second layer of smokiness. Candy paprika works if that’s what you could have.
- Greek yogurt: Makes the dip additional creamy and provides a mild tang. Swap with a thick dairy-free yogurt, or go away it out for a extra conventional, vegan baba ghanoush-style dip.
- Contemporary parsley: Provides colour and freshness. Mint or coriander are pretty too.
- Salt and pepper: Eggplant wants a good quantity of salt to essentially come alive, so style and alter on the finish.
How To Make Roasted Eggplant Dip
Discover the total recipe and dietary info beneath. Listed below are some helpful step-by-step images for tips on how to make roasted eggplant dip.
- Roast the eggplant and garlic. Warmth the oven to 475°F / 245°C. Pierce the eggplants a couple of instances with a knife and place them straight on a baking tray. Wrap the garlic cloves (skins on) in foil with a drizzle of olive oil and pop them on the tray too. Roast the eggplants for 35 to 50 minutes, turning as soon as, till collapsed and blackened. Pull the garlic out after about 20 minutes, as soon as it’s mushy.
- Scoop out the flesh. Let the eggplants cool for a couple of minutes, then cut up them open and scoop out the mushy flesh with a spoon. Depart the skins behind.
- Drain it properly. Pop the flesh right into a sieve or colander set over a bowl for 10 to fifteen minutes. Press it gently with the again of a spoon to assist it alongside. You’ll be stunned how a lot liquid comes out.
- Mix. Add the drained eggplant to a meals processor with the peeled roasted garlic, tahini, lemon juice, olive oil, cumin, smoked paprika, Greek yogurt, salt and pepper. Pulse till creamy however nonetheless with a little bit of texture.
- End and serve. Stir or pulse within the chopped parsley, style for salt and lemon, then spoon right into a bowl. Swirl the highest with the again of a spoon and end with olive oil, a pinch of paprika and extra parsley.
Recipe Ideas
- Roast hotter and longer than you suppose. A calmly roasted eggplant offers you a gentle, barely bland dip. You need the pores and skin blackened and the eggplant utterly deflated. If in case you have a fan-forced oven, 450°F / 225°C fan does the job.
- Don’t skip the draining. Eggplant holds a shocking quantity of water. If it goes straight into the meals processor, the dip turns skinny and watery. Ten to fifteen minutes in a sieve is all it takes to maintain it thick and scoopable.
- Pulse, don’t blitz. A bit texture is what makes this dip fascinating. Pulse in brief bursts and cease as soon as it’s creamy however nonetheless has some physique.
- For additional smokiness, char on a flame. If in case you have a gasoline stovetop or BBQ, char the eggplants straight over the flame, turning usually, till the pores and skin is blackened throughout and the flesh is mushy. It’s messier, however the taste is unimaginable.
- Variations: Stir by means of a pinch of chilli flakes or Aleppo pepper for warmth, add a sprinkle of sumac or za’atar on prime, or scatter over pomegranate seeds and toasted pine nuts to make it look additional particular for visitors.
- Storage: Preserve it in an hermetic container within the fridge for as much as 5 days. The flavors truly get higher after the primary day as the whole lot melds collectively.
- Make forward: This is without doubt one of the greatest dips to make a day or two earlier than a celebration. Add the contemporary parsley and olive oil drizzle simply earlier than serving so it appears to be like contemporary and vibrant.
Serving Ideas
I like serving this with skinny slices of toasted sourdough or baguette brushed with olive oil and dried herbs, or heat pita minimize into wedges. For a lighter possibility, go along with cucumber, carrot, radishes and capsicum (bell pepper) strips. It’s proper at house on a mezze platter with hummus, tzatziki, olives and feta, and it’s additionally actually good dolloped subsequent to grilled lamb, hen skewers or roasted veggies, or unfold inside a wrap as an alternative of mayo.
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Smoky, creamy roasted eggplant dip made with blackened oven-roasted eggplant, candy roasted garlic, tahini, lemon and just a little Greek yogurt. Simple to make forward and excellent for sharing. Discover step-by-step images beneath and extra recipe ideas above.
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Warmth the oven to 475°F / 245°C (450°F / 225°C fan-forced). Pierce the eggplants a couple of instances with a pointy knife and place them straight on a baking tray.
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Place the garlic cloves on a small sq. of foil, drizzle with just a little olive oil and wrap right into a parcel. Add it to the tray.
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Roast the eggplants for 35 to 50 minutes, turning as soon as midway, till they’re utterly collapsed and the skins are blackened. Take away the garlic after about 20 minutes, as soon as it is mushy and golden.
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Let the eggplants cool barely, then cut up them open lengthways and scoop the flesh out with a spoon. Discard the skins and stem.
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Place the flesh in a sieve or colander set over a bowl and go away to empty for 10 to fifteen minutes, urgent gently with a spoon to launch the liquid. Discard the liquid.
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Squeeze the roasted garlic out of its skins right into a meals processor. Add the drained eggplant, tahini, lemon juice, olive oil, cumin, smoked paprika, Greek yogurt, salt and pepper.
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Pulse till creamy however nonetheless just a little textured. Add the parsley and pulse a pair extra instances, or stir it by means of. Style and alter with extra salt or lemon juice.
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Spoon right into a serving bowl, swirl the highest, and end with a drizzle of olive oil, a pinch of smoked paprika and extra parsley. Serve with toasted sourdough or pita bread.
Key Recipe Ideas: Roast till correctly blackened and collapsed for the most effective smoky taste. Drain the eggplant flesh for 10 to fifteen minutes so the dip stays thick. Pulse moderately than mix constantly to maintain a little bit of texture.
Storage Ideas: Retailer in an hermetic container within the fridge for as much as 5 days. Stir earlier than serving and add a contemporary drizzle of olive oil.
Make-Forward Ideas: Make the dip as much as 2 days forward. The flavour improves in a single day. Add the parsley, olive oil and paprika simply earlier than serving.
FAQs:
Is that this the identical as baba ghanoush? It’s very shut. Conventional baba ghanoush is made with charred eggplant, tahini, lemon and garlic. This model provides roasted garlic, just a little cumin and smoked paprika, and Greek yogurt for additional creaminess, which supplies it extra of a Greek eggplant dip really feel.
Why is my eggplant dip watery? Often as a result of the flesh wasn’t drained. Eggplant releases quite a lot of liquid, so give it 10 to fifteen minutes in a sieve earlier than mixing.
Can I make it with no meals processor? Sure. Finely chop the eggplant and mash the whole lot along with a fork or potato masher. It’ll be a bit extra rustic, which is beautiful too.
Can I freeze eggplant dip? You possibly can, although the yogurt could change texture barely. For greatest outcomes, freeze it earlier than including the yogurt and parsley, for as much as 3 months. Thaw within the fridge, then stir within the yogurt and herbs.
Can I cook dinner the eggplant on the BBQ? Completely, and it provides much more smoky taste. Grill entire eggplants over medium-high warmth, turning usually, till the pores and skin is charred throughout and the flesh could be very mushy, about 20 to half-hour.
Energy: 99kcal | Carbohydrates: 9g | Protein: 3g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Ldl cholesterol: 0.2mg | Sodium: 152mg | Potassium: 310mg | Fiber: 4g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg