How to make Plant-based Roasted Eggplant Dip

Plant-based Roasted Eggplant Dip, often celebrated for its rich flavor and creamy texture, is a staple in various cuisines around the world and has long been a favorite in plant-based diets. The dish typically begins with the eggplant, which is the central ingredient, being prepared for roasting. Roasting eggplant involves cooking it in an oven or over an open flame until the skin is charred and the inside is tender, a process that imbues the eggplant with a smoky flavor.

After roasting, the soft inner flesh of the eggplant is scooped out and often blended with a combination of ingredients such as tahini (a sesame seed paste), garlic, lemon juice, and various herbs and spices. The exact ingredients and their proportions can vary depending on regional recipes or personal preferences. For instance, in Mediterranean or Middle Eastern versions, you might find it mixed with tahini, garlic, and lemon to create baba ghanoush, while other variations might omit the tahini or incorporate yogurt for a different texture or tanginess.

With its versatility, the roasted eggplant dip can be served as an appetizer with bread, used as a spread in sandwiches, or as a complement to main dishes. Being plant-based, it fits well within vegetarian and vegan diets, providing a savory option that is not only flavorful but also offers nutritional benefits. Eggplants are known for their fiber, potassium, and antioxidants, among other nutrients.

Plant-based Roasted Eggplant Dip Recipe

Plant-based Roasted Eggplant Dip

Eggplants, members of the nightshade family, are versatile vegetables with a spongy texture and mild flavor. When roasted, eggplants deepen in flavor, becoming simultaneously smoky and sweet. Plant-based diets, emphasizing foods derived from plants, include a variety of fruits, vegetables, nuts, seeds, oils, whole grains, legumes, and beans. They are known to offer health benefits such as reduced risk of heart disease, high blood pressure, diabetes, and certain types of cancer.

A plant-based roasted eggplant dip, often inspired by Middle Eastern dishes like Baba Ganoush, is made by first roasting eggplants until the skin is charred and the inside is soft. This can be done in an oven or over an open flame. Once roasted and cooled, the eggplant is peeled to remove the skin. The flesh is then mashed or blended with various ingredients to create a creamy dip.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Sauce

Cuisine Italian

Servings 8 serving

Calories 97 kcal

Equipment

• 1 oven
• 1 baking dish
• 1 air tight container
• 1 bowl

Ingredients

  

• 2 medium eggplants
• 1 tbsp olive oil
• 1 large onion chopped
• 4 cloves garlic minced
• 1/4 cup tahini
• 1 lemon juice
• 1/2 tsp. ground cumin
• Kosher salt to taste
• Freshly ground black pepper to taste
• Raw vegetables and flatbread of choice or Fresh pita wedges (For Serving

Instructions

 

• Preheat the oven to 425 o F and arrange the eggplants a baking dish lined with a foil paper.
• Place in the oven and bake for 40 minutes, until the skin of the eggplant is charred and collapsed, turn with tongs twice during baking.
• Remove the eggplant from the oven and let it cool down completely, clip off the skins and stems.
• Heat oil in a medium saucepan over medium heat, add onion and cook until translucent, add garlic and continue cooking until onion turns golden brown.
• Remove from the heat and transfer to a bowl of a mini food processor or a blender, add the roasted eggplant and the rest of the ingredients and process or blend until slightly smooth.
• Transfer to a serving plate. Serve at room temperature with raw veggies and flatbread of choice or Fresh pita wedges
• Store any leftover in an air tight container and keep in the fridge use within 4 days, bring to room temperature before serving. Enjoy!

Keyword eggplants, olive oil, onion

Cooking Tips about Plant-based Roasted Eggplant Dip

• Selecting Eggplants: Choose eggplants that are firm, glossy, and without any blemishes. Size doesn’t matter as much as freshness, but medium-sized eggplants tend to have fewer seeds and can be easier to manage when roasting.
• Roasting Technique: To impart a deep, smoky flavor to the eggplant, you can roast it directly over an open flame on a gas stove or grill, turning it occasionally with tongs until the skin is completely charred and the inside is tender. Alternatively, roast the eggplant in an oven preheated to around 400°F (200°C) until the skin is dark and the interior is soft; this can take about 30-40 minutes, depending on the size of the eggplant.
• Scoop Out the Flesh: Once the eggplant is roasted, let it cool until it can be handled comfortably. Split it open and scoop out the soft flesh, discarding the charred skin. Some prefer to leave a little bit of the charred skin for an extra smoky kick – if you enjoy that taste, feel free to incorporate it.
• Seasoning: A key element of a great eggplant dip is the balance of seasonings. Freshly squeezed lemon juice lifts the flavor, while garlic adds a punch. Salt is important to bring out the flavors, and you may also add ground cumin or smoked paprika for depth. If you like a bit of heat, a dash of cayenne pepper can be added.
• Tahini: Tahini is a critical ingredient for authentic flavor. Use a good-quality tahini and consider stirring it well before measuring it out, as it often separates. Adjust the quantity according to the desired creaminess and flavor intensity.
• Blending: For a smooth dip, blend the eggplant with the other ingredients in a food processor. For a more rustic texture, you can simply mash it with a fork or potato masher.
• Garnishes: Before serving, top the dip with a drizzle of extra virgin olive oil, a sprinkle of fresh herbs like parsley, and toasted sesame seeds or pine nuts for a nice crunch.
• Chilling: Enhance the flavors by chilling the dip for a couple of hours, allowing the spices and seasoning to meld with the eggplant.
• Serving: Serve the dip with warm pita bread, crisp vegetables, or as part of a mezze platter.

Serving suggestions about Plant-based Roasted Eggplant Dip

• Appetizer or Mezze: Serve the dip with warm pita bread, pita chips, or flatbread as part of a mezze platter that might include other foods like hummus, olives, and stuffed grape leaves.
• Crudité Platter: Offer a vibrant selection of raw vegetables such as carrot sticks, bell pepper slices, cucumber, and cherry tomatoes for dipping. This emphasizes the plant-based nature of the meal.
• Sandwich Spread: Use the roasted eggplant dip as a spread on sandwiches or wraps in place of mayonnaise or mustard to add a smoky flavor and creamy texture.
• With Grilled Foods: Accompany grilled vegetables, tofu, or seitan with this dip to complement the grilled notes with its own smoky undertones.
• Pasta Sauce Base: Thin out the dip slightly with some pasta water or olive oil and toss it with spaghetti or penne for a unique and creamy pasta dish.
• Dressing or Drizzle: Blend the eggplant dip until quite smooth and use it to drizzle over salads or roasted vegetables, adding extra lemon juice or vinegar to achieve a dressing-like consistency.
• Part of a Buddha Bowl: Include the dip in a Buddha bowl alongside grains like quinoa or couscous, legumes like chickpeas or lentils, and an assortment of fresh or roasted veggies.
• Stuffed Vegetables: Top or stuff hollowed out tomatoes, zucchinis, or mushrooms with the dip before serving them cold or baking them in the oven.

Top 5 FAQs about Plant-based Roasted Eggplant Dip

• What is plant-based roasted eggplant dip? Plant-based roasted eggplant dip is a savory spread or appetizer made from roasted eggplants blended with ingredients like tahini, garlic, lemon juice, and spices. It caters to vegetarian and vegan diets and is inspired by Middle Eastern dishes such as Baba Ganoush.
• How do you roast eggplants for the dip? To roast eggplants for the dip, you can either cook them over an open flame on a gas stove or grill until the skin is charred and the inside is tender or roast them in a preheated oven at around 400°F (200°C) until soft. The key is to achieve a smoky flavor by ensuring the skin is well-charred before scooping out the flesh.
• Can the dip be customized with different ingredients? Yes, the dip can be customized according to personal preferences and dietary restrictions. Common variations involve adjusting the amount of tahini, spices, adding yogurt for creaminess (for non-vegan versions), or including fresh herbs for additional flavor.
• Is the dip healthy? Eggplants are rich in fiber, potassium, and antioxidants. When combined with ingredients like tahini and olive oil, the dip becomes a source of healthy fats and other beneficial nutrients, making it a healthful addition to a balanced diet, especially when served with vegetables.
• What are some recommended ways to serve the dip? The dip can be served as an appetizer with pita bread, as a snack with raw vegetables, as a sandwich spread, alongside grilled foods, mixed into pasta as a sauce, used as a dressing for salads, included in Buddha bowls, or used as a filling for stuffed vegetables.

In conclusion, plant-based roasted eggplant dip is a delectable and health-conscious option that caters to a wide range of dietary preferences. This dish takes the naturally mild-flavored eggplant and elevates it through roasting, which imparts a delightful smoky note to the dish. When blended with key ingredients like tahini, garlic, lemon juice, and spices, it transforms into a creamy and aromatic dip.