Description
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.
Ingredients
Scale
Roasted Eggplant:
- 1 small eggplant
- ½ tablespoon extra virgin olive oil
Eggplant Dip:
- 1 tablespoon extra virgin olive oil
- 1 small lemon, juiced
- 1 clove garlic, minced
- 2 tablespoons tahini
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ¼ teaspoon salt (optional)
- ¼ teaspoon black pepper
- 1/3 cup sliced black olives
Instructions
- 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.
- Makes about 1 cup (4 ¼-cup servings).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip
- Cuisine: American, Mediterranean
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