Roasted Eggplant Dip – Sharon Palmer, The Plant Powered Dietitian

11 July, 2024

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Name upon the wealthy, earthy flavors of roasted eggplant to create this straightforward, craveable 100% plant-based dip, which incorporates solely 7 substances (not counting pantry staples). Simply slice an eggplant in half, roast it, then scoop out the flesh right into a blender with smoked paprika, olive oil, lemon juice, and tahini, hit the button, after which combine in sliced olives by hand. You’ll be rewarded with a scrumptious smoky Roasted Eggplant Dip as your deal with. I like to make use of sliced black kalamata olives on this dip, however it’s also possible to use unusual canned black olives and even sliced inexperienced olives. Attempt serving it with crusty entire grain toast or crisp bread for the right appetizer for any event! This eggplant olive dip recipe can also be scrumptious slathered over sandwiches or veggie burgers, served with pita bread, and unfold in wraps; or scooped over a tomato salad, grain bowl, or lentil patties. It’s additionally the right potluck, occasion, or picnic recipe. Serve it in glass jelly jars, as pictured right here, or in your favourite pottery bowl.

Backyard Trace

Eggplant (additionally known as aubergine), that are a part of many conventional diets, together with Mediterranean, Japanese, and Indian cuisines, are significantly straightforward to develop in heat climates, reminiscent of my area in California. Simply a few hearty eggplant vegetation can maintain me stocked with this attractive purple produce all summer time lengthy! In reality, the eggplant featured on this recipe got here from my summer time backyard. You can even discover a wide range of eggplants in several colours, from white to fuchsia to deep black purple—even in variegated colours!

Vitamin Notes

This recipe offers a wholesome gluten free vegan roasted eggplant dip choice, which can also be filled with diet, together with fiber, wholesome fat, and antioxidant compounds. You possibly can even pile on extra diet by serving it with recent sliced greens, reminiscent of carrot, broccoli, zucchini, or celery; or serving it with a nutritious salad, grain bowl, or veggie burger. Average in energy, but wealthy in vitamins, you may be ok with serving this roasted eggplant dip as an appetizer, sauce, or dip in your wholesome plant-based desk.

Step-By-Step Information:

Simply reduce the eggplant in half, drizzle with olive oil, and roast it till tender.

Scoop out the flesh of the eggplant, and add to the blender or meals processor with olive oil, lemon juice, tahini, smoked paprika, and thyme and course of till easy.

Stir in sliced olives, and serve along with your favourite bread or crackers!

Print

Description

Name upon the wealthy, earthy flavors of roasted eggplant to create this craveable, gluten free, vegan Roasted Eggplant Dip, which additionally contains smoked paprika, lemon juice, tahini, and sliced olives.

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 reduce aspect down on a baking dish. Drizzle floor with 1 teaspoon olive oil. Place in oven on high rack and roast for about 25-Half-hour, till eggplant could be very tender to the contact. Take away from oven and permit to chill barely.
In the meantime, assemble all the substances to arrange dip. Add 1 tablespoon olive oil, lemon juice, garlic, tahini, smoked paprika, thyme, and black pepper into the container of a small blender or meals processor. Scoop out the flesh of the eggplant with a spoon and add to the container. Course of a couple of minutes till easy and creamy.
Take away dip from the blender and place in a small bowl. Stir in sliced olives.
Makes about 1 cup (4 ¼-cup servings).
Serve instantly or chill till serving time. Scrumptious served with entire grain crackers, greens, or tortilla chips, or as a variety on sandwiches, toast, or wraps.

Prep Time: 10 minutes
Prepare dinner Time: Half-hour
Class: Dip
Delicacies: Mediterranean, American

Vitamin

Serving Measurement: 1/4 cup
Energy: 56
Sugar: 1 g
Sodium: 169 mg
Fats: 4 g
Saturated Fats: 0.5 g
Carbohydrates: 4 g
Fiber: 2 g
Protein: 1 g
Ldl cholesterol: 0 mg

Attempt a few of my favourite plant-based dips:

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