Description
Call upon the rich, earthy flavors of roasted eggplant to create this craveable, gluten free, vegan Roasted Eggplant Dip, which also includes smoked paprika, lemon juice, tahini, and sliced olives.
Ingredients
Scale
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
Instructions
- Preheat oven to 400 F.
- 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.
- Meanwhile, assemble all of the ingredients to prepare dip. Add 1 tablespoon olive oil, lemon juice, garlic, tahini, smoked paprika, thyme, 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.
- Remove dip from the blender and place in a small bowl. Stir in sliced olives.
- Makes about 1 cup (4 ¼-cup servings).
- 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