Smoky Eggplant Dip
This Smoky Eggplant Dip is my go-to for gatherings – it's smoky, creamy, and oh-so-satisfying. I love how it brings a touch of the Mediterranean to any table!
I remember the first time I tried smoky eggplant dip at a friend's house.
It was love at first bite!
The rich, smoky flavor paired perfectly with crunchy veggies and warm pita.
This recipe is my twist on that classic, and it's become a staple in my kitchen.
Plus, it's super simple to whip up, making it perfect for those impromptu gatherings or cozy nights in.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Eggplants can be a bit spongy, so make sure to choose ones that feel firm and heavy for their size. If you want more smokiness, feel free to add a little liquid smoke, but a good smoked paprika does wonders too! Tahini adds not just creaminess but a lovely nutty flavor. If you're not a fan of tahini, you could use cashew coconut cream instead.
Tips & Notes
- •I keep mine in a glass jar - they stay fresh for days and make for a beautiful presentation!
- •If you like a bit of heat, toss in a pinch of cayenne pepper when blending.
Recipe Variations
- •Sometimes I’ll add a roasted red pepper for a different flavor twist.
- •You can also try blending in some fresh herbs like basil or dill for a refreshing kick.
Storage & Freezing
Store leftovers in an airtight container in the fridge. Just make sure to cover it well to keep that lovely flavor intact. This dip is great on sandwiches or as a spread, too!
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! It stores well in the fridge for about 3-4 days. Just give it a good stir before serving.
What can I use instead of tahini?
You can swap it for nut butter like almond or cashew, or even leave it out altogether if you want a lighter dip.
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This Smoky Eggplant Dip is my go-to for gatherings – it's smoky, creamy, and oh-so-satisfying. I love how it brings a touch of the Mediterranean to any table!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, toss the cubed eggplant with olive oil, smoked paprika, and a pinch of salt.
- 3
Spread the eggplant on a baking sheet lined with parchment paper, making sure they’re in a single layer.
- 4
Roast the eggplant for about 25-30 minutes, until they’re soft and slightly caramelized. Stir halfway through for even cooking.
- 5
Once done, remove from the oven and let them cool slightly.
- 6
In a food processor, combine the roasted eggplant, garlic, tahini, lemon juice, salt, and black pepper.
- 7
Blend until smooth and creamy. Taste and adjust the seasoning if needed.
- 8
Transfer the dip to a serving bowl, drizzle with a bit of olive oil, and garnish with chopped parsley.
- 9
Serve with fresh veggies, pita bread, or your favorite crackers. Enjoy!
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