Roasted Eggplant Dip – Sharon Palmer, The Plant Powered Dietitian

Roasted Eggplant Dip – Sharon Palmer, The Plant Powered Dietitian


Call upon the rich, earthy flavors of roasted eggplant to create this easy, 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 a delicious smoky Roasted 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 or crisp bread for the perfect appetizer for any occasion! This eggplant olive dip recipe is also delicious slathered over sandwiches or veggie burgers, served with pita bread, and spread in wraps; or scooped over a tomato salad, grain bowl, or lentil patties. It’s also the perfect potluck, party, or picnic recipe. Serve it in glass jelly jars, as pictured here, or in your favorite pottery bowl.

Garden Hint

Eggplant (also called aubergine), which are part of many traditional diets, including Mediterranean, Japanese, and Indian cuisines, are particularly easy to grow in warm climates, such as my region in California. Just a couple of hearty eggplant plants can keep me stocked with this gorgeous purple produce all summer long! In fact, the eggplant featured in this recipe came from my summer garden. You can also find a variety of eggplants in different colors, from white to fuchsia to deep black purple—even in variegated colors!

Nutrition Notes

This recipe provides a healthy gluten free vegan roasted eggplant dip option, which is also packed with nutrition, including fiber, healthy fats, and antioxidant compounds. You can even pile on more nutrition by serving it with fresh sliced vegetables, such as carrot, broccoli, zucchini, or celery; or serving it with a nutritious salad, grain bowl, or veggie burger. Moderate in calories, yet rich in nutrients, you can feel good about serving this roasted eggplant dip as an appetizer, sauce, or dip on your healthy plant-based table.

Step-By-Step Guide:

Just cut the eggplant in half, drizzle with olive oil, and roast it until soft.
Scoop out the flesh of the eggplant, and add to the blender or food processor with olive oil, lemon juice, tahini, smoked paprika, and thyme and process until smooth.
Stir in sliced olives, and serve with your favorite bread or crackers!

Print

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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.



  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, 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.
  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

Try some of my favorite plant-based dips:

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