Smoky Eggplant Olive Dip

Call upon the rich, earthy flavors of roasted eggplant to create this craveable 100% plant-based dip, which includes only 7 ingredients (not counting pantry staples). Just slice an eggplant in half, roast it, then scoop out the flesh into a blender with smoked paprika, olive oil, lemon juice, and tahini, hit the button, and then mix in sliced olives by hand. You’ll be rewarded with an aromatic flavorful Smoky Eggplant Dip as your treat. I like to use sliced black kalamata olives in this dip, but you can also use ordinary canned black olives or even sliced green olives. Try serving it with crusty whole grain toast! This Smoky Eggplant Olive Dip is also delicious slathered over sandwiches, with pita bread, and in wraps; or on a salad, grain bowl, or lentil patties.

Step-By-Step Guide:

Smoky Eggplant Olive Dip

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Call upon the rich, earthy flavors of roasted eggplant to create this craveable 100% plant-based dip, which also includes smoked paprika, lemon juice, tahini, and sliced olives.

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Ingredients

Scale 1x2x3x

Roasted Eggplant:

• 1 small (about 7 ounces) eggplant
• 1 teaspoon extra virgin olive oil

Dip:

• 1 tablespoon extra virgin olive oil
• 1 small lemon, juiced
• 1 clove garlic, minced
• 2 tablespoons tahini
• 1/2 teaspoon smoked paprika
• ½ teaspoon thyme
• ¼ teaspoon black pepper
• 1/3 cup sliced olives, drained

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Instructions

1. Preheat oven to 400 F.
2. 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.
3. Meanwhile, assemble all of the ingredients to prepare Dip. Add 1 tablespoon olive oil, lemon juice, garlic, tahini, smoked paprika, 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.
4. Remove dip from the blender and place in a small bowl. Stir in sliced olives.
5. Makes about 1 cup (4 ¼-cup servings).
6. 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

For other plant-based dips, check out some of my favorites:

“Cheddar” Cashew Cheese
Tomato Pesto Hummus
Almond Sage Cranberry Crema

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