This Smoky Roasted EggplantDip is a creamy, flavor-packed naturally vegan, gluten-free appetizer that’s surprisingly easy to make with just seven simple ingredients. Roasting fresh eggplant brings out its rich, earthy sweetness, while smoked paprika, tahini, fresh lemon juice, and extra virgin olive oil create a velvety Mediterranean-inspired dip with irresistible smoky flavor. Finished with sliced Kalamata olives for a savory burst of briny goodness, this roasted eggplantdip is a delicious twist on classic baba ganoush This eggplant olive dip recipe is delicious slathered over sandwiches or veggie burgers, served with pita bread, and spread in wraps; or scooped over a tomato salad, grain bowl, or lentil patties. It’s also the perfect potluck, party, or picnic recipe. Serve it in glass jelly jars, as pictured here, or in your favorite pottery bowl. Whether you’re looking for a healthy party appetizer, picnic recipe, or easy plant-based snack, this homemade eggplantdip is sure to become a favorite.
Eggplant Gardening Hints
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:
Just cut the eggplant in half, drizzle with olive oil, and roast it until soft.Scoop out the flesh of the eggplant, and add to the blender or food processor with olive oil, lemon juice, tahini, smoked paprika, thyme, garlic, salt, and black pepper and process until smooth.Stir in sliced olives, and serve with your favorite bread or crackers!Print
Make this easy Smoky Roasted Eggplant Dip with roasted eggplant, tahini, lemon, smoked paprika, and olives. A healthy vegan Mediterranean appetizer perfect for parties, sandwiches, wraps, and snacks.
To Roast Eggplant: Preheat oven to 400 F. Slice eggplant in half horizontally and place cut side down in baking dish. Drizzle with 1/2 tablespoon olive oil. Roast in the oven on top rack for about 25-30 minutes, until eggplant is very soft to the touch. Remove from oven and allow to cool slightly.
To prepare the dip, place 1 tablespoon olive oil, lemon juice, garlic, tahini, smoked paprika, thyme, black pepper, and salt (optional) in the container of a small blender or food processor. Scoop out the flesh of the roasted eggplant and add to the container. Process a few minutes until smooth and creamy.
Transfer the dip to a small bowl. Stir in sliced olives.
Serve immediately (or chill until serving time) with crackers, vegetables, or chips, or as a spread on sandwiches, toast, or wraps.
[…] Smoky Eggplant Olive Dip via Sharon Palmer […]
[…] Smoky Eggplant Olive Dip from Sharon Palmer […]
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